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Mexican Cornbread

Ingredients: 1 1/2 Cup(s) Cornmeal, self-rising 3/4 Cup(s) Cooking oil 2 Eggs 1/2 Cup(s) Onions, chopped 2 Tablespoon(s) Green pepper, chopped 8 Ounce(s) Biscuit mix (e.g. 1 box of Bisquick) 8 Ounce(s) Corn, cream-style (one small can) 2 Jalapeno peppers, chopped (or more) 3 Ounce(s) Pimentos (one small can) 1 Cup(s) Cheddar cheese, grated Directions: Preheat oven to 325 degrees F. Mix all ingredients except cheese together. Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top. Bake in 325 degree F. oven for 1 1/2 hours, or until done. Serve warm. NOTES: * Corn Bread with peppers and cheese -- I got this recipe from net.cooks in the fall of 1983. It's really good! We always make a batch of Mexican cornbread when we cook chili; it's also a good dinner with just a salad and the beer of your choice. The original recipe came from akgua!akguc!mah. : Difficulty: easy. : Time: 5 minutes preparation, 90 minutes baking. : Precision: approximate measurement OK. : : Nancy Mintz : from a net.cooks recipe by akgua!akguc!mah : Copyright (C) 1986 USENET Community Trust
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Fry without adding fat for about 30 minutes. If you aren't going to use immediately, pack the uncooked chorizo in a crock or glass jar and Skillet cornbread (ee) Preheat oven to 425 degrees F. In a small sautJ pan heat 1 teaspoon of butter, add corn kernels and cook for 2 minutes. In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine eggs, milk, oil, and corn ker Adobo (mexican smoked chile marinade) This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork. Juice Delta supper with cornbread topping Preheat oven to 400 degrees. Cut sausage into 1-inch pieces; cut onion into thin wedges; cut peppers into thin strips. In a large skillet over medium-high heat, cook sausage, onion and green pepper in 1 tablespoon oil until vegetables are tender. St Blue cornbread Combine liquids and slowly add to combined dry ingredients. Oil pan. Bake at 425 F. for 15-20 minutes, until top and sides become golden brown. This recipe will make 6 large muffins or one 8-inch square pan of cornbread. Source: Arrowhead M Mexican lasagna Preheat the oven to 350 F. Coat a 13 x 9 baking dish with cooking spray. Coat a large nonstick skillet with cooking spray, and place over medium heat. Add the ground turkey and cook turning several times, for 5 minutes or until no longer pnk. Remove groun Layered mexican dip * Mash avocados with lemon juice to prevent darkening. ~-------------------------------------------------------------------------- Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour crea Cornbread mason-dixon stuffing As a Californian, married into a Southern family, I can warn you that the traditional cornbread stuffing probably isn ' t gonna be to his taste. The first time I had the stuff, I found it gritty, nasty, and just plain wierd. Wes, on the other hand, w Broiled tomatoes (mexican) Many Mexican recipes call for tomatoes to be asados (roasted). Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through--this takes about 20 to 25 minutes for an 8 ounce tomato. Howev Chorizo cornbread stuffing Preheat oven to 350 degrees. Heat olive oil in pan. Saute garlic until soft. Add squash and carrots, sauteing until tender. Add cumin, salt and pepper. Add tomatoes and warm but do not overcook. Set aside to cool. Combine cornbread, bread crumbs and Mexican beef casserole Brown beef; add onions, peppers and cheese. Sift together meal, salt and soda. Combine sifted mixture with beaten eggs, buttermilk, oil and corn. Pour half of the bread mixture in a deep greased skillet or casserole dish. Add meat mixture and to Mexican quiche 2 Heat tortilla and place in small greased dish. Top with half of the cheese. Cook sausage and pepper and add to dish. Mix together remaining ingredients and pour over dish. Top with rest of cheese. Bake at 350 degrees for 30 to 35 minute Mexican stuffed mushrooms Twist mushroom stems free, trim off dried ends, and finely chop stems. In a 10-12" frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tables Mexican wedding cake cookies Cream butter and sugar. Add vanilla, flour and nuts. Roll into balls or shape into crescents, and place on cookie sheet. Bake 30 to 45 minutes at 300 degrees. Roll in powdered sugar. Cool cookies. Roll again in powdered sugar. Mexican style chocolate bananas Heat chocolate in a small skillet over low heat until melted, about 2 minutes. Add cinnamon and stir to combine. Holding 1 piece of banana by the end, dip it into the chocolate mixture to coat the otehr end. Place it, chocolate end up, on a clean plate. R Mexican green rice (arroz verde) Combine chile peppers, garlic, sweet pepper, cilantro and onion in a food processor. Pulse until finely chopped but not pureed. Set aside. Add oil to medium saucepan on medium high heat. Add chile mixture and saute 3 minutes. Add rice and saute until Mexican hot bean dip Mix first six ingredients and place in a 9 X 13-inch casserole dish. Top with shredded Monterey Jack and cheddar cheese to about 1/2 in thickness. Bake at 350 degrees for 15 to 20 minutes, until bubbly. Serve hot with tortilla chips. Mexican corn chip casserole In a skillet, cook beef, onion and garlic until meat is browned and onion is tender; drain. Add soup, corn and chilies; mix well. In an ungreased shallow 3-qt. baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese. Bake, uncover Green chile cornbread Fry bacon in skillet until crisp. Drain and reserve drippings. Crumble bacon and set aside. Combine cornmeal, salt, sugar and baking soda in large mixing bowl. Add milk and eggs, stirring until blended. Add onion, pimiento, corn, chili peppers Mexican chicken lasagna btvc62a **Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce h Jalapeno cornbread (claiborne) PREPARATION: Adjust oven rack to center position; heat oven to 400F. Grate cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a mixing bowl, combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, 1/2 cup cheese and peppers. COO Mexican won ton Saute ground meat over medium heat until no longer pink. Sprinkle on garlic powder, cayenne and Taco seasoning mix. Stir well. Add drained black beans. Mix thoroughly; remove from heat. When meat mixture has cooled to room temperature, stir in cheese and Mexican lasagna <t> Cook noodles according to package directions. Rinse and drain. In a small saucepan, mix beans and salsa and heat over a medium flame until runny (helps to spread the mixture). Place a small amount of the bean mixture in the bottom of a square 8 Southern cornbread dressing DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour i Mexican chicken Next time you are invited to a pot luck dinner impress your friends with this attractive yet economical casserole. Mix together puree, yogurt, green chiles, chili powder, coriander, garlic and onion powder. Place tortillas on a rack in a 350~ o Mexican peanuts In a large frying pan, cook garlic in olive oil over moderate heat for 1 minute. Add hot pepper and cumin. Mix in peanuts and cook, stirring, 2 minutes. Sprinkle with coarse salt and chili powder. Mix well and store in a covered jar or tin. Mexican rice (mcdougall) Saute the onion, green pepper, scallion, mushrooms, and garlic in the 1/2 cup of water for 10 minutes. Add the remaining ingredients and mix well. Cook over low heat for about 10 minutes, or until heated through, stirring frequently. From Mexican chicken & rice * Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, Wheat free vegan cornbread Pour into muffin tins, let stand for 20 minutes, Spray the tin with non stick spray, bake in preheated 350 degree oven (farenheit) for about 20 minutes. For Mexican style corn muffins, add 2 or 3 tablespoons diced onion, 1/4 cup diced red or green bell pe Mexican red rice Preheat the oven to 350 degrees. Heat the oil in a medium heavy saucepan or skillet over medium low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Add the onions and Serranos and cook until the onions just soften. Skillet-sizzled buttermilk cornbread Preheat oven to 375øF. In a large bowl, combine the cornmeal, flour, baking powder and salt. In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar to taste, the oil, and then whisk in the butter