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Recipesrule / All my dishes 3 months, 1 week ago
This is my version of a recipe I got off Allrecipes called Absolute Mexican Cornbread. Three out of five of us love this. Goes with any Mexican dish I prepare. Stays moist for days.
Prep:15m Cook:5060m Servings:6
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 Recipesrule |
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debbie919 3 months, 1 week ago said:
I KNOW this is good, love it! Will definitely try it in the smaller pan...thanks!
kidaria 3 months, 1 week ago said:
I used to have a cornbread recipet but misplaced it. I am so glad you post one. I would be trying this soon!
momo_55grandma 3 months, 1 week ago said:
Wow love this recipe thanks
divaliscious 3 months ago said:
I like the fact it is baked at such a low heated oven, normally my corn bread recipes all call for 400 or even 425 degreed ovens....Im am sure besides the peppers and corn really help this keep moist! I will follow your recipe for tonight's dinner of rice and beans!
pointsevenout 3 months ago said:
Dang! No 9x9 baking dishes anywhere. I have 9" pie dishes, 9" cake tins, 8x8 baking dishes and even one with a fluted bottom. Guess I'm outta' luck in making this cornbread unless an 8x8 will hold the batter without spilling over when cooked.
pointsevenout 3 months ago said:
Eureka! Found a 10x10 baking dish. Lined two sides with flattened tinfoil then lined the bottom and sides with tinfoil. Effectively a 9x9 dish. More in an hour.
pointsevenout 3 months ago said:
HELP! The cornbread didn't raise at all. I'm sure I did the recipe per spec. And all my ingredients are good.
Are you sure the temperature is 300? All the cornbread recipes that come to mind always had at least 400 degrees set. Toothpick test comes out clean and the cornbread is golden brown but it is still the same size as the batter was an hour ago. Please check your notes and tell me you made a typo.
pointsevenout 2 months, 3 weeks ago said:
Alrighty then! Having another go at this recipe. Baking it in an 8x8 pan. The info I have says the 9x9 pan is mis-information. We'll see.
Other alterations: I let the butter soften instead of melt so I could whip it up with the blender; then added the sugar and beat till light and fluffy; then added the eggs one at a time.
Trying to put this together like I would a cake recipe. Oops! Ran out of cornmeal. Only 3/4 cup. Made up for it with AP flour.
Also have the oven on 425 degrees to give the baking powder some good heat to get excited over. Pulled it after 35 minutes.
A little bit of heat with a little bit of sweet. Nice and moist.
recipesrule 2 months, 3 weeks ago said:
This is exactly what mine looks like when I follow my instructions as given. The original recipe is on Allrecipes and is called Absolute Mexican cornbread. The one I posted is my version of it.Yours looks really good. Glad it finally worked out for you
Betty