Mexican Cornbread. Absolute Mexican Cornbread Absolute Mexican Cornbread. This is the best cornbread recipe esp. Mexican that I have ever tasted!!!
Most recently, I've been loving this cornbread with my shortcut Green Chili, to the extent that anytime I eat one, I crave the other.; Should you want to branch outside the classic chili/cornbread duo, try a big, fluffy slice of this cheesy Mexican cornbread alongside salsa- and avocado-topped fried (easy), poached (fancy), or scrambled (standby) eggs.
Mexican Cornbread I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass.
A friend shared this delicious Mexican cornbread and it was a big hit.
You can cook Mexican Cornbread using 5 ingredients and 6 steps. Here is how you cook that.
Ingredients of Mexican Cornbread
- You need of taco seasoned meat.
- Prepare 1 lb of lean ground beef.
- It's 1 packages of taco seasoning.
- Prepare 1 of cheeses of choice.
- It's 1 of picante salsa.
With the ground beef and veggies, it's a great meal all by itself, but it complements other dishes so well. The recipe calls for sliced jalapenos, but if heat isn't your thing, you can always leave those out. Mom always did that when I was a kid and the cornbread is just as delicious! In a large bowl, beat together butter and sugar.
Mexican Cornbread step by step
- Brown meat. Add taco seasoning and follow package directions. drain well.
- Follow the cornbread recipe. https://cookpad.com/us/recipes/342059-cornbread.
- Pour enough batter to cover the bottom of the skillet..
- Add the taco seasoned beef. Try to keep the meat off the edge of the pan so it won't burn..
- Cook per cornbread recipe directions. Remove from skillet and let rest a few minutes..
- Cut a big slice. Add cheese and picanta salsa as desired. Enjoy.
Quick and easy cornbread with a Mexican twist! Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary. Or, be like me and eat it by itself as breakfast…or lunch. I'm calling this Mexican Cornbread because I added jalapeños and Mexican-blend cheese to the batter.