DIANE'S MEXICAN CORNBREAD

2 tbsp. oil or bacon grease
1 lb. hamburger
1 pkg. taco seasoning, optional

1 egg, beaten
1½ cups buttermilk
1 tsp. baking soda
2 cups self-rising cornmeal mix
1 can whole kernel or cream style corn
½ cup diced onion
1 small can chopped green chilies
½ cup diced bell pepper, optional
diced jalapeno peppers, optional
8 oz. shredded cheese, cheddar or colby


Preheat oven to 350º.

Grease a 9x13 baking pan or dish with the 2 tbsp. oil and set aside.

In a skillet, stir and cook hamburger meat until brown and done; drain grease. If using taco seasoning, prepare as directed on package and set aside.

In a large bowl, stir together beaten egg, buttermilk, cornmeal mix and baking soda.

If using whole kernel corn, drain corn and add to batter; if using cream style corn do not drain, add entire contents of can to batter.

Add diced onion and green chilies, diced bell pepper and jalapenos if used, and shredded cheese, reserving a handful to sprinkle over the top of the cornbread. Add hamburger and stir well to combine.

Pour into greased pan and sprinkle with reserved cheese. Bake for 30-40 minutes, checking after 30 minutes. Cornbread should be moist but not gooey in the center when done, and should be golden brown on top. If baked in a smaller but deeper pan it may take up to 60 minutes for the cornbread to get done.

If prepared with cream style corn it will be moister than if whole kernel corn is used, so allow for that when testing for doneness.

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I usually double this recipe and make 2 pans of cornbread. Most times I use one can of whole kernel corn and one can of whole kernel so it's moist but you have bigger kernels of corn as well.

This freezes very well if wrapped tightly in plastic wrap, then in foil or zip top plastic bags. Just thaw in the fridge then cover with foil and reheat at 350º for about 20-30 minutes or until heated through.

5 comments:

Susie said...

Hi Diane,
This looks yummy! Thanks for posting this.
xo

Sioux said...

Oh, Diane, this looks wonderful! I can't wait to try it.

Jon Cox said...

Ohh wow...YUMMY!!!! :o)

Anonymous said...

"Most times I use one can of whole kernel corn and one can of whole kernel so it's moist but you have bigger kernels of corn as well."

Should this be one can whole kernel and one can creamed corn?

Diane@Diane's Place said...

Anonymous, if I double the recipe I use one can each of cream style and whole kernel corn. If only making a single recipe I only use one can of corn, either whole kernel or cream style.