A few years back I made a delicious Mexican Cornbread dish for Thanksgiving, but it was using boxed cornbread. I wanted to recreate the recipe, but using my own cornbread recipe. My cornbread is sweet, so I took the sugar down a notch, and removed the vanilla extract altogether. Add a few tweaks in and you have a whole other dish!
This is what I love about cooking, most of the recipe’s I’ve posted and shared on this blog are my basic recipes for things, I’ve posted a good deal of my base models, and I feel now I can share with you the various ways we can change them up. It’s fun and adds a new dimension to traditional recipes. While this dish isn’t as sweet as my traditional cornbread, it has a bite to it, and it’s a lot moister. you can even just mash it up and use it as a cornbread dressing for Thanksgiving or Christmas. It was a hit too!
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon salt
- 3-1/2 teaspoons baking powder
- 1 large egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 can creamed corn
- 1 cup shredded cheddar cheese
- 1 (7 ounce) can roasted green chile, drained. (Or 4 ounce can green chile and 4 ounce can chopped jalapeno, drained)
|Preheat oven to 400 degrees.
In a mixing bowl, combine the flour, cornmeal, sugars, salt and baking powder.
|Stir in the milk, the oil, then the egg one at a time. Whisk until well blended.
|For this you need a pan a bit larger than my original recipe calls for. I use a 2 quart rectangular baking dish and it fits perfectly. Lightly grease or spray the pan and then pour the mixture in.
|Bake for about 35 minutes, or until a toothpick comes out clean.
It’s a moist bread, but if you cook a little longer it won’t be as moist.
Just depends on how you like it!
|Spread a little butter or margarine over the top and serve warm. Enjoy!