Moist Mexican Cornbread

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Yes – the photo is kind of funky – it was the best of the lot.
Just for the record, I am not a big cornbread fan. Most of the cornbread I’ve had or made has always been too dry, & I just haven’t liked it.
Several years ago though, a friend made some cornbread which I couldn’t get enough of. She told me it was made with creamed corn & it was OH SO MOIST! After that, I began a quest to find a recipe that I really liked, (well, maybe not a quest..)
I found the following recipe on the web at Rockin Robin’s Cooking Mexican Recipes & as far as cornbread goes – this is by far the best I’ve ever had. While it appears a bit crumbly in the photo, I had to cut it while it was still hot right out of the oven.

Fabulous Mexican Cornbread Recipe:

3/4 cup cornmeal
1 1/4 cup flour
3 tsp. baking powder
1 tsp. sea salt
1/4 cup sugar
1 cup cream style corn (corn pureed in a blender)
1/4 cup melted butter
1 egg, beaten
1 medium yellow onion, finely chopped
2 Tbs olive oil
1 clove garlic minced
1-3 jalapeño peppers,depending on your desire for heat, finely chopped
1 – 4 oz. can of green chilies minced & drained
1 1/4 cups grated, monterey jack or cheddar cheese, or a little of both
3/4 cup skim milk

In a large bowl add the cornmeal, flour, baking powder, sea salt, & sugar & mix well.

Saute the onion in the olive oil for 25 – 30 minutes, starting out on medium high heat & then lowering to low after the onion starts cooking. Stir frequently. At the end of 30 minutes the onion should have cooked down to about 1/2 of what you started with & be a golden brown.

Add the minced garlic & saute an additional 5 minutes being careful not to burn the garlic. Stir constantly. Transfer the onions & garlic to a small bowl & set aside.

Add a little more oil to the pan & saute the jalapeño for 8 – 10 minutes on medium high heat. Add the jalapeño & green chiles to the onion/garlic mixture.

Add the creamed corn, butter, milk, & egg to the dry ingredients & mix until just moistened. Do not over mix. Stir in the onion, garlic, jalapeno, green chile mixture, & cheese until just mixed in.

Pour the batter into a greased 9 inch square glass oven-proof dish. Bake at *375 for 25 -30 minutes.

* Note – If you like a little more heat in your cornbread, don’t hesitate to add more jalapeños to the recipe. If you don’t like the heat, completely omit the jalapeños.

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
Best Restaurants in America If you eat out in the U.S.A. & want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room & a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers &/or cocktails where appropriate. & then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, & where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths & our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, & cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food & lifestyle writers, & bloggers) from across America to help order restaurants via an anonymous survey & tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel & apple, or an exploding dumpling of ox cheek & lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, & local lamb is paired with turnip & mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters & copper bateau baths. Wake to the sound of cows mooing in the next field & head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote & house granola or toasted brioche heaped with mushrooms & a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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