Martha White Mexican Cornbread Recipe With Creamed Corn
If you’re a fan of cornbread, you’ll love Martha White Mexican Cornbread Recipe with Creamed Corn. This recipe is easy to follow and produces a moist and delicious cornbread. In this article, we’ll share with you the ingredients and steps to make this recipe from scratch.
Ingredients:
- 1 cup Martha White® Self-Rising Flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 cup buttermilk
- 1 can (14.75 oz) cream-style corn
- 1 can (4 oz) chopped green chilies, drained
- 1/2 cup shredded cheddar cheese
Instructions:
- Preheat your oven to 425°F (218°C).
- Grease a 9-inch (23 cm) square baking pan.
- In a large mixing bowl, mix together the self-rising flour, yellow cornmeal, and granulated sugar.
- In a separate mixing bowl, whisk together the vegetable oil, egg, and buttermilk until well combined.
- Add the wet ingredients to the dry ingredients and stir until they are just combined.
- Stir in the cream-style corn, chopped green chilies, and shredded cheddar cheese until everything is well combined.
- Pour the mixture into the greased baking pan and smooth the top with a spatula.
- Bake the cornbread for 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
- Remove the cornbread from the oven and let it cool for a few minutes before slicing it into squares.
- Serve and enjoy!
Tips:
- For a spicier cornbread, use a can of diced jalapeños instead of green chilies.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 to 10 minutes.
- If you want a sweeter cornbread, increase the amount of sugar to 1/2 cup.
- You can also add other ingredients like cooked bacon or sausage for a heartier cornbread.
Conclusion:
Martha White Mexican Cornbread Recipe with Creamed Corn is a crowd-pleaser and perfect for any occasion. It’s quick, easy, and a favorite among many families. You can make this recipe ahead of time and serve it warm or cold. It’s also great for leftovers and will last up to 3 days in the refrigerator. Follow these steps, tips, and ingredients to make this delicious cornbread today.