How To Make Mexican Corn Bread

How do you make Martha White Mexican cornbread?

Preparation Directions HEAT oven to 400°F. Coat a 9-inch square pan lightly with no-stick cooking spray. Combine corn meal mix, milk and sour cream in a large bowl. Blend well. Add all remaining ingredients. Mix well. Pour batter into prepared pan. BAKE 40 minutes or until golden brown. Cool 10 minutes before serving.

What is in Martha White Mexican cornbread mix?

Enriched Degerminated Yellow Corn Meal And Enriched Bleached Flour (Degerminated Yellow Corn Meal, Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canola Oil, Nonfat Dry Milk, Leavening (Calcium Phosphate, Baking Soda), Salt, Contains 2% Or Less Of: Dextrose, Dried Red And Green Pepper, Dried.

What do you serve with Mexican cornbread?

What to Eat with Cornbread: 17 Tasty Combos Butter. Let’s start with the basics. Honey. Sweet and salty is always a fantastic flavor combination, so why not drizzle some honey over that savory cornbread? Jalapenos. Cheese. Apples and Onions. Hotdogs. Pork. Greens.

Does Mexican cornbread need to be refrigerated?

Mexican cornbread should be refrigerated and will last several days…or as long as you can resist it.

Is Martha White Yellow Cornbread sweet?

Add milk or milk and egg to make just the right amount of cornbread for one meal. Corn Muffin Mix is made from yellow corn meal, and makes muffins that are sweet and cakey.

What can I add to cornbread?

10 Mix-Ins for Classic Cornbread Bacon and scallion. Green chile and cheddar cheese. Crumbled sausage and poultry seasoning. Fresh corn and basil. Pepperoni, parmesan, and black pepper. Spicy shrimp and creole seasoning. Brown sugar and pecan. Cranberry and maple syrup.

Who makes Martha White products?

Martha White was purchased by the Pillsbury Company in 1994; the baking products of Pillsbury were spun off in 2001 under the name International Multifoods. The J.M. Smucker Company acquired International Multifoods in 2004.

What meat goes with cornbread?

What To Serve With Cornbread Homemade Ground Beef Chili. Easy Classic Meatloaf Without Bread Crumbs (Low Carb) Slow Cooker Beans and Ham. Homemade Chicken Noodle Soup (from scratch!) Classic Baked Dutch Oven Pot Roast Recipe. Slow Cooker Pork Chops and Gravy. Slow Cooker BBQ Beef. Hamburger Vegetable Soup.

Can you freeze cornbread?

Cornbread freezes beautifully! Wrap the cornbread tightly in plastic wrap and place in a large freezer bag. It lasts 3-4 months in the freezer. Reheat or serve at room temperature.

What do Southerners eat with cornbread?

To add a little kick, you can add some bacon or maple syrup to a pot of baked beans to make it extra special. Collard Greens With Bacon. Collard greens are another staple of southern cooking. Taco Soup. Chicken and Vegetable Soup. Beef Stew. Jambalaya. BBQ Ribs. Fried Chicken. Oven-Roasted Turkey With Cornbread Stuffing.

How do you keep cornbread moist?

Oil or Butter Oil will help make your cornbread moist and stay together, rather than crumbling apart. Just about one tablespoon should do. If you prefer a buttery flavor, use melted butter instead. Another important tip for any cornbread style – always slather it in butter before serving.

Can you leave cornbread dressing out overnight?

Cornbread dressing is an intensely personal thing. Be sure to leave enough time — the cornbread needs to sit out overnight to harden slightly before you make the dressing.

How can you tell if cornbread has gone bad?

How To Tell If Cornbread Is Bad? Mold. If it started to grow mold, it’s definitely spoiled. Sour smell. If a sweetish baked good smells sour, that’s a pretty sure sign things went south. Change of texture. If your cornbread started out perfectly fluffy, and now feels soggy or moist, get rid of it.

What is cornbread mix made of?

The homemade cornbread mix is easy to whip up and uses just 6 basic ingredients: flour, cornmeal, sugar, baking powder, salt, and vegetable oil.

What does adding an extra egg to cornbread do?

For these additions, you can expect that the texture and taste of the cornbread will change accordingly. Naturally, adding more corn to the bread will enhance and strengthen the corn flavoring, while adding an egg will make the bread have an eggier flavor, and adding buttermilk will add a creamier taste than water.

Do you put sugar in cornbread?

But there are two ingredients you almost never see in any recipes before the 20th century: wheat flour and sugar. Never, never are sugar and wheat flour used in cornbread. Water-ground cornmeal and water-ground whole wheat flour have still a market in Kentucky and are still used with delight.”.

Can I use water instead of milk in cornbread?

Can I use water instead of milk in cornbread? Yes. Water can substitute for milk in cornbread. You can mix with melted butter per cup of water, so the fat content stays similar.

Was Martha White a real person?

Unlike many brand symbols, Martha White was a real person. In 1899 her father, Richard Lindsey, who operated the Royal Flour Mill in Nashville, named his finest flour brand for her.

Is White Lily and Martha White the same company?

Indeed, to most any Southerner who’s ever passed the cornbread and biscuits, the proposed purchase of Knoxville-based White Lily by the owners of Nashville-based Martha White Foods Inc. gasps an usher at the Grand Ole Opry in Nashville, where Martha White has been a sponsor for more than 50 years.

How many muffins does a Martha White mix make?

You just add water, mix, and bake for 10 minutes. They feel so grown-up making these muffins! We usually make mini muffins and this oackage makes 10-12 minis. The mini muffins are the perfect size for the girls.

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