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Mom's Mexican Cornbread
Side Dish Mexican

Mom's Mexican Cornbread

4.5

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9X12-inch baking dish with cooking spray.
  2. 2 Heat a large skillet over medium heat. Add ground beef; cook and stir until no longer pink. Set aside.
  3. 3 Whisk cornmeal, salt, and baking soda together in a large bowl. Stir in corn, milk, Cheddar cheese, onion, jalapeños, and egg. Stir in browned beef; pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until golden brown, about 1 hour.

By snowylady

Habanero Honey Sweet Corn Cake
Side Dish Mexican

Habanero Honey Sweet Corn Cake

5.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
  2. 2 Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth.
  3. 3 Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
  4. 4 Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
  5. 5 Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.
  6. 6 Let cool until warm or room temperature before garnishing and serving.

By John Mitzewich

Crispy Coated Cajun Fries
Side Dish American

Crispy Coated Cajun Fries

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place cut potatoes into a large bowl of cold water. Soak for 10 minutes. In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning. Shake the bag to blend. Drain the potatoes, but leave them wet. Place the fries in the plastic bag with the seasoning, and shake to coat.
  2. 2 Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
  3. 3 Cook fries in hot oil for 7 to 10 minutes, or until golden brown. Remove from the fryer to paper towels to drain. Season with a small amount of salt.

By SUNNYBC

Vegan Agave Cornbread Muffins
Side Dish American

Vegan Agave Cornbread Muffins

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 6-cup muffin tin.
  2. 2 Combine cornmeal, flour, baking soda, and salt in a large bowl; stir in applesauce, soy milk, and agave nectar. Slowly stir in oil while continually stirring. Pour into the prepared muffin tin.
  3. 3 Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

By smiithh

Basic Corn Muffins
Side Dish American

Basic Corn Muffins

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan or line with paper muffin liners.
  2. 2 Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl, mix together
  3. 3 Add egg, oil, and milk; stir gently to combine.
  4. 4 Spoon batter into prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 to 20 minutes.
  6. 6 Enjoy!

By Doug Matthews

Surullitos de Maiz (Cornmeal Sticks)
Side Dish Caribbean

Surullitos de Maiz (Cornmeal Sticks)

4.1

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine water and salt in a saucepan; bring to a boil. Remove from heat and stir in cornmeal and sugar. Return to medium heat; cook stirring constantly until mixture pulls away from the sides of the pan. Remove from heat and stir in Edam cheese until well blended.
  2. 2 Roll tablespoonfuls of cornmeal mixture into balls. Then roll balls into small fat sticks about 3 inches long. In a medium bowl, mix ketchup and mayonnaise to make a dipping sauce. Set aside.
  3. 3 Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some cornmeal sticks into hot oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil and drain on paper towels. Serve immediately with dipping sauce.

By CFUCHSLAO

Grandmother's Buttermilk Cornbread
Side Dish American

Grandmother's Buttermilk Cornbread

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
  3. 3 Melt butter in a large skillet or saucepan over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
  4. 4 Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.
  5. 5 Pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
  7. 7 Serve and enjoy!

By Bethany Weathersby

Squash Cornbread
Side Dish American

Squash Cornbread

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine half-and-half, cornmeal, whole wheat flour, oil, all-purpose flour, eggs, sugar, salt, and baking soda in a large bowl; fold in zucchini. Spoon batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes.

By Crina

Plantain Corn Muffins
Side Dish American

Plantain Corn Muffins

4.3

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.
  2. 2 Stir flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk milk, plantains, oil, eggs, and butter together in a separate bowl; stir in flour mixture until just combined. Do not overmix batter. Rest batter at room temperature for 10 to 15 minutes. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  3. 3 Bake in the preheated oven until golden and tops spring back when lightly pressed, 15 to 18 minutes.

By Pixelsicle

Arkansas Fried Veggie Skillet
Side Dish American

Arkansas Fried Veggie Skillet

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl.
  2. 2 Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.
  3. 3 Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.

By Lee-Lee

Perfect Fried Green Tomatoes
Side Dish American

Perfect Fried Green Tomatoes

4.9

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Season tomato slices with salt and pepper.
  2. 2 Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk into a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
  3. 3 Dredge each tomato slice in flour mixture to coat, dip into buttermilk, and finish by pressing both sides of tomato into cornmeal mixture to coat. Lay coated tomato slices on a baking sheet; set aside to let tomatoes absorb the coating, 10 to 15 minutes.
  4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. 5 Gently drop tomato slices into hot oil and cook until crispy, golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towels.
  6. 6 To make the dipping sauce: Whisk ranch dressing, Cajun seasoning, and hot pepper sauce together in a small bowl. Serve sauce with fried tomato slices.

By Crystal Bodyroc McGlown

Authentic Mexican Corn Bread
Mexican

Authentic Mexican Corn Bread

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
  2. 2 Whisk sweetened condensed milk and sugar together in a large bowl. Whisk in eggs, and vanilla. Stir in whole kernel corn, cream-style corn, and butter.
  3. 3 Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  4. 4 Pour batter into the prepared baking dish.
  5. 5 Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

By thiswayhome

Sweet Corn Tomalito
Dinner Mexican

Sweet Corn Tomalito

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Blend 1 cup corn kernels, water, and cornmeal in a blender or food processor just until smooth.
  2. 2 Mix sugar, margarine, and masa harina together in a medium bowl until light and fluffy. Stir in blended corn mixture. Mix in remaining 1 cup corn, milk, baking powder, and salt until smooth.
  3. 3 Pour tomalito batter into the top of a double boiler over simmering water, and cover tightly with aluminum foil. Steam until firm, 50 to 60 minutes, checking water level occasionally and refilling if necessary.
  4. 4 Stir pudding before serving to give it a consistent texture. Serve in small scoops.

By THEKIRKLANDS

Mrs. Patti's Mexican Cornbread
Dinner Mexican

Mrs. Patti's Mexican Cornbread

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large cast iron skillet.
  2. 2 Whisk together cornmeal, baking powder, and salt in a large bowl. Beat in sour cream and eggs until thoroughly combined. Stir in cream-style corn, onion, vegetable oil, and jalapeño peppers until incorporated.
  3. 3 Pour 1/2 of the batter into the prepared cast iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
  4. 4 Bake in the preheated oven until set and cheese topping is melted and browned, about 45 minutes.

By MAIL8D

Tomalito — Sweet Corn Pudding or Cake
Dessert Mexican

Tomalito — Sweet Corn Pudding or Cake

4.7

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Beat butter in a medium bowl with an electric mixer until creamy; beat in masa harina and water until smooth.
  3. 3 Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
  4. 4 Combine sugar, cream, baking powder, and salt in a separate bowl; stir into corn mixture to combine. Spoon batter into an ungreased 8-inch square baking dish; smooth top with a spatula. Cover the dish with aluminum foil.
  5. 5 Place covered baking dish in a 9x13-inch casserole dish; add enough hot water to casserole dish to come halfway up sides of baking dish.
  6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Remove dish from water bath; cool, about 10 minutes.

By SONJASTEIN

Absolute Mexican Cornbread
Dinner Mexican

Absolute Mexican Cornbread

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Beat together butter and sugar in a large bowl.
  3. 3 Beat in eggs one at a time.
  4. 4 Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.
  5. 5 Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth.
  6. 6 Pour batter into the prepared pan.
  7. 7 Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

By Judy Spence

Mexican-Style Cornbread
Dinner Mexican

Mexican-Style Cornbread

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
  3. 3 Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.
  4. 4 Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined.
  5. 5 Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.
  6. 6 Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

By Lynn Gibson

Taco Pie Pizza
Dinner Mexican

Taco Pie Pizza

3.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the flour, cornmeal, sugar and baking powder. Stir in the milk, oil and eggs, mixing until just moist. Spread in a greased 12 inch deep-dish pizza pan, or a 10x15 inch baking pan.
  2. 2 Bake the crust for 10 minutes. Remove from the oven, and sprinkle with 1 cup of the cheese. Bake for another 10 minutes.
  3. 3 Spread the refried beans and mayonnaise over the melted cheese. Top with blue cheese dressing, turkey chili, and remaining cheese.
  4. 4 Bake for 12 to 15 more minutes in the preheated oven. Top with lettuce and diced tomatoes before slicing and serving.

By Amy Brolsma

Easy Tamale Pie
Dinner Mexican

Easy Tamale Pie

4.3

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
  3. 3 Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

By Quinn Floch

Big Pappy's Posole Verde with Tomatillos
Dinner Mexican

Big Pappy's Posole Verde with Tomatillos

Prep
30 min
Cook
115 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
  3. 3 Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
  4. 4 Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
  5. 5 Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
  6. 6 Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

By Paul Lines

Black Bean Tamale Bake
Dinner Mexican

Black Bean Tamale Bake

4.7

Prep
15 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
  3. 3 Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
  4. 4 Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.

By Deborah Norris

Mexican Corn Bread Casserole
Dinner Mexican

Mexican Corn Bread Casserole

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  3. 3 Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
  4. 4 Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
  5. 5 Bake in the preheated oven until browned on top, about 30 minutes.

By OBSIDIAN1

Easy Pork Posole
Dinner Mexican

Easy Pork Posole

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Season pork with salt and black pepper. Heat oil in a pot over medium-high heat. Add pork; cook and stir until browned, 5 to 10 minutes. Transfer pork to a plate.
  2. 2 Reduce heat to medium-low. Add onion and 2 tablespoons water to the pot; cook and stir until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
  3. 3 Stir in 2 cups water, chicken broth, and tomatoes. Whisk in cornmeal; bring to a simmer over high heat, stirring often. Add hominy and pork; season with salt and black pepper. Reduce heat to medium-low; cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

By TJ Lombard

Old-School Tamale Pie
Dinner Mexican

Old-School Tamale Pie

4.6

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
  4. 4 Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
  5. 5 Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

By Aymee

Cornmeal Mush
Breakfast American

Cornmeal Mush

3.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Mix together water, cornmeal, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, 5 to 7 minutes.

By NANCYELLEN

Essene Bread
Dinner American

Essene Bread

4.1

Prep
30 min
Cook
165 min
Total
3795 min

Instructions

  1. 1 Several days before you hope to eat this bread: rinse wheat berries in cool water. Drain and submerge wheat berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow wheat berries to soak at normal room temperature overnight or for about 12 hours so they soak up a considerable amount of water.
  2. 2 Drain wheat berries in a colander; cover the colander with a plate to prevent wheat berries from drying out and set it in a place away from any sunlight or light. Rinse berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Growth depends on moisture and temperature so be patient.
  3. 3 Grind sprouted wheat berries in a food mill or in a food processor.
  4. 4 After grinding, dump the mushed up grain onto a clean work surface. Squeeze and knead the grain for about 10 minutes, then form into 2 small round, hearth-style loaves with your hands. Sprinkle an insulated cookie sheet with a little bran or cornmeal, and put the loaves on it.
  5. 5 Preheating the oven is not necessary. Cover the loaves with cloches, and bake at 350 degrees F (175 degrees C) for 30 minutes. Then turn the oven down to 325 degrees F (165 degrees C), and bake for approximately 2 hours and 15 minutes more. Allow the breads to cool thoroughly on cooling racks for several hours, and then, because of the high moisture content, store in the refrigerator. For best results, slice this bread thinly, or break with hands.

By MARBALET

Uncle Bill's Hot Water Cornbread
Dinner

Uncle Bill's Hot Water Cornbread

3.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
  2. 2 Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
  3. 3 Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

By QueenE

Corn Pone
American

Corn Pone

5.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
  2. 2 Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer.
  3. 3 Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan.
  4. 4 Bake in the preheated oven until top is slightly browned, about 1 hour.

By Larry