Mexican Cornbread

Mexican Fiesta Cornbread

When Cody and I first started dating I made him my stuffed pork tenderloin and he was so impressed he said he wanted to cook a special meal for me, his Mexican Cornbread. I was super excited, because I absolutely love cornbread and having such a cute guy cook me dinner is always a treat.

I was sitting in the windowsill watching him cook and really trying not to put in my two cents worth…even though it looked like it was going to be a disaster. He had cornbread mix, cheese, meat and seasonings all over the kitchen and the batter was to the brim of the baking dish before he put it in the oven. While it was in the oven we could hear the hiss of food falling onto the the heating coils and smell the scorching morsels. When the timer went off Cody opened the oven and took out the cornbread is was burned on the sides and a gooy mess in the middle. I was taught to never turn my nose up at food someone had taken the time to make, so I said “Oh it will be yummy” and I cut us each a piece from the least burned side. I assured him that it was not “that bad” and I would perfect his recipe (starting with a proper sized baking dish) and it would be wonderful. Shortly after that dinner this recipe was created and we enjoyed it many more times.

Mexican Fiesta Cornbread

2 cups of All-purpose flour

2 cups of yellow cornmeal

2 tsp baking powder

1 1/2 tsp salt

1/4 cup sugar

5 eggs beaten

2 cups of milk

1/2 cup of melted butter

1 pound of hamburger meat

1 white onion

2-3 chopped jalapeños (depends on how much heat you want)

1 can of diced tomatoes with green chilies

1 cup of shredded cheese

1/4 cup of vegetable oil

Preheat your oven to 400 and get out your cast iron skillet (12 inches or bigger). In a separate pan cook the meat with the onion and jalapeños, once its cooked remove from heat and stir in the can of tomatoes.

Whisk the flour, cornmeal, baking powder, salt and sugar together. Add in the eggs, milk and butter and stir until its all incorporated. Stir in the meat mixture and the cheese.

Pour the 1/4 cup of oil in the bottom of the cast iron skillet and make sure is covered and there is plenty to come up the sides when you pour the batter in. Pour the cornbread mixture into the skillet and bake in the oven for about an hour. When a butter knife inserted into the center comes out clean its ready.

Serve with chips and salsa and a salad. Enjoy!

Happy Cooking!

Fiesta Cornbread

Fiesta Cornbread

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