You can count on cornbread being a breakfast mainstay for quite some time. While it’s true that some people don’t particularly care for cornbread, it’s hard to deny the universal acclaim for an excellent cornbread recipe.
It’s quick to whip up and can help you feel full first thing in the morning. This is a Pioneer Woman’s take on cornbread, but it’s so much more than just a portion of comfort food. Cornbread is simple to make and has a wide range of uses; it may be eaten hot or cold and is always a hit.
Pioneer Woman Mexican Cornbread Recipe uses cornmeal, flour, shortening, and buttermilk. Breakfast frequently includes warm cornbread. It’s sweet, nutty, and smokey. Cornbread is a versatile breakfast or snack dish. Depending on how much flour you have, adjust the quantities. You can add fruits and veggies.
Pioneer Woman cornbread recipe is basic, but there are variations that may be baked and served in under 15 minutes. This quick meal looks great. It’s a terrific side dish, appetizer, and main dish. Different recipes taste great with cornbread.
How to Make Pioneer Woman Mexican Cornbread?
Mexican cornbread is a wonderful breakfast, lunch, dinner, or snack. My mom gave me this Mexican cornbread recipe as a kid. It’s excellent and easy to make. This recipe makes oven- or microwave-friendly cornbread. You can also bake it. Gluten- and dairy-free. Try it!
Ingredients
- Baking powder, 1 tablespoon
- Salt, 1 pinch
- Butter, 2 tablespoon
- 1 cup yellow cornmeal
- Whole egg, whisked
- 1/2 a cup of milk
- 1 cup of buttermilk
- 1/2 teaspoon of baking soda
- Half a Cup of grated cheddar cheese
- ¼ cup of shortening
- Butter, two tablespoons
- Finely diced red bell pepper
- One fresh jalapeno (seeded and diced)
- 1/2 onion (diced)
Instructions
- Turn the temperature in the oven up to 425 degrees. Put together the flour, cornmeal, salt, and baking powder. Well-mixed.
- Buttermilk, milk, and egg in a cup. Fork-mix. Mix baking soda thoroughly.
- Combine dry and milk components. Fork-mix. Add cheese. Don’t bother with it right now.
- A small basin of melted shortening. Slowly add melted shortening into the batter.
- Melt butter in a cast-iron skillet. Peppers and onions should be sautéed for 4-5 minutes.
- Pour batter into heated pan. Spread evenly.
- Cook for 1 minute, then bake for 20 to 25 minutes. The corners should be crunchy.
More Amazing Recipes
- Lion House Banana Bread Recipe
- Mary Berry Soda Bread Recipe
- Barefoot Contessa Banana Bread Recipe
- Bob Evans Cherry Bread Recipe
Conclusion
It is with great pleasure that we share with you Pioneer Woman’s recipe for Mexican cornbread. This is a wonderful, tasty recipe that may be used with chili, soups, and a variety of other dishes to enhance their flavor.
FAQs
Can I use a different type of cheese in this recipe?
Yes, you can use any type of cheese that you like in this recipe. Some good options include Monterey Jack, Colby-Jack, or even pepper jack for a little extra kick.
Can I omit the jalapeño pepper if I don’t like spicy food?
Yes, you can omit the jalapeño pepper if you don’t like spicy food. The cornbread will still be delicious without it.
Can I freeze leftovers of this cornbread?
Yes, you can freeze leftovers of this cornbread. Simply wrap the slices in plastic wrap and place them in a resealable bag. When you’re ready to eat the cornbread, thaw it at room temperature or in the microwave.
Pioneer Woman Mexican Cornbread
Ingredients
- Baking powder, 1 tablespoon
- Salt, 1 pinch
- Butter, 2 tablespoon
- 1 cup yellow cornmeal
- 1 Egg, whisked
- 1/2 a cup of milk
- 1 cup of buttermilk
- 1/2 teaspoon of baking soda
- Half a Cup of grated cheddar cheese
- ¼ cup of shortening
- Butter, two tablespoons
- Finely diced red bell pepper
- One fresh jalapeno (seeded and diced)
- 1/2 onion (diced)
Instructions
- Turn the temperature in the oven up to 425 degrees. Put together the flour, cornmeal, salt, and baking powder. Well-mixed.
- Buttermilk, milk, and egg in a cup. Fork-mix. Mix baking soda thoroughly.
- Combine dry and milk components. Fork-mix. Add cheese. Don't bother with it right now.
- A small basin of melted shortening. Slowly add melted shortening into the batter.
- Melt butter in a cast-iron skillet. Peppers and onions should be sautéed for 4-5 minutes.
- Pour batter into heated pan. Spread evenly.
- Cook for 1 minute, then bake for 20 to 25 minutes. The corners should be crunchy.
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