Nana's Mexican Cornbread - Cheesy & Amazing - Mama's Southern Cooking Recipes

Everyone loves Nana's Mexican Cornbread and you will be no exception, let me tell you, doesn't it look nice and moist? All that sour cream in there, those peppers, peppers, cheese, goodness, that's a good thing, I guarantee you. Hello everyone, I'm Chris. and tammy with collard valley cooks today we are going to make

nana

's

mexican

cornbread

in our volume one cookbook it is one of our family's favorites okay we will start first with a mixture of corn flour and you're going to use a self raising corn flour and of course we used lily white corn flour mix we're going to use a cup and a half of corn flour mix you're also going to grease your pan and use a little bit in your pan I'm going to use a iron today, 10 inch iron skillet, your oven should be at 400 degrees, so that's a cup and a half of cornmeal mixture.

Now we're going to use three quarters of a cup of vegetable oil, this is corn oil, I mean, yeah, three quarters of a cup, that's a lot. a quarter cup of chopped onion I have it ready here chopped onion and then an eighth cup of chopped bell pepper here this is very easy two eggs some jalapeños okay it's up to you how many of these you put in there gordon what your family likes , but my recipe tells you to use about two tablespoons, so I'll put in about three. These are regular teaspoons, but they are heaping, so three should be more than enough, and then corn requires six to eight. ounces of corn, I have a large fourteen and a half ounce can, so I'll add about half.

You're going to put a whole cup of sour cream. I'm not even going to measure it. I'm just going to put in what I think is a handful and then 2 ounces of peppers. This is a four ounce jar, so I'll only use half of these. I put a little juice in there and this makes a very thick mixture, so there we are. We'll mix it up, make sure you mix the egg really well, we'll mix it up and you'll put it in a greased pan and I'll show you in just a second once we mix it up.

We're going to put this in an eight-ounce bag of grated cheese. You can use a Mexican mix. You can use a cheddar cheese blend. Whatever you want to use, but it's nice to have a little bit of cheddar cheese in there to make it pretty, so let's go. We're going to mix this up and then we're going to put our cheese in there. Now one option for this is to use a baking pan. Nana always made hers in a cake pan and would bring it to all of our family gatherings and special meals, but I personally like to make it in an iron skillet, so that's up to you, if you're taking it somewhere and want cut it into squares, you can bake it in a pie pan like

nana

did, yeah every family function had mom's

mexican

cornbread

, oh. everyone loves it, I love it too much, I always want to keep eating it well last time Chris and I made this today we forgot the cheese, this is sharp cheddar cheese, it will make it very good, we won't forget the cheese today, it's a low fat cheese, is important with these things, but you can use a low fat cheese if you want or one that is not as you like, but the cheese helps thicken it and mix it well, you don't want it all. your cheese in one bite doesn't look delicious I'm going to give you an iron skillet and a little crisco is fine and we're going to grease our skillet very well our oven is already preheated to 400 degrees put a lot of grease in here So it's good and soggy , so make sure you grease it well and now we're going to put in some corn flour mixture and shake it in the pan like this and now we're going to add our delicious corn bread and this is what we call Mexican. cornbread probably doesn't have anything Mexican about it, but that's what it's called, okay, we're going to put this in the oven and it's going to bake for a long time, it should bake for 50 to 60 minutes, okay, because it's very runny and runny and I have to give it time to cook in the middle.

The more you cook it, the better it will be in the baking pan. It will get a little darker in this cast iron than in a cake pan, so keep that in mind. Also, I think I'll let you watch them bake today. Oh well, I thought I might take it out of the oven a little earlier than I should because we have somewhere to be tonight, but he showed me. Because this is thick and it was quite runny, it takes a long time to cook so you might as well be ready to sit and wait so we threw it back in the pan yeah we just flipped it back into the pan, tossed it back in put in the oven. and I cooked it another 20 minutes so now that it's been there 20 more minutes we're going to turn it over and when I cut it this time it better be ready it came out right away you can see it bubbling, it's hot and the little bit that I just sat there sitting there. , we're having a storm outside, listen to it, my dogs are scared, now it's done, look at that, doesn't it look good?

I'm going to open it for you, oh, doesn't it look good? and moisten all that sour cream in there, those peppers, peppers,

cheesy

goodness, that's a good thing, I guarantee it, it's nice, tangy and

cheesy

, it's nice and crunchy on the bottom, we'll give it a try. I know it's good for everyone and it's hot, listen, if you think the jalapeños are going to be tight, just put a little, put a little jalapeño and double double the peppers, so use just a little bit of jalapeño juice which you could make it and then use all the peppers like a four ounce can instead of two ounces but it's not as spicy and it's very good so it's up to you what to do with the jalapenos but wow they add flavor to this bread of corn.

Everyone loves Nana's. Mexican cornbread and you will not be an exception, let me tell you, so we thank you very much for watching the cooks of the valley of colors where we cook like nana did or it still makes sense, see you next time, we love you number one.