Thursday, October 3, 2013

Quick Easy Gluten Free Mexican Cornbread

 My Mother use to make Mexican cornbread at least once a month, I never make it. Lately I've been thinking about hers and wanting some of my own.

On football Saturday, that's what I call it because I love a good football game. I was cooking for a early dinner in front of the television watching our favorite Mississippi State Bulldogs. We had my Classic Beef Chili and Mexican Cornbread. Chili recipe found HERE.

Win or loose this was bound be a great game because when you have great company and great food it's all good!!!!

Quick Easy Gluten Free Mexican Cornbread


    • 1 1/2 cup Bob's Red Mill Cornbread Mix
    • 2/3 cup milk
    • 2 eggs
    • 2 Large dips Mayonnaise
    • 1 (14 ounce) cans creamed corn (I use Libby's)
    • 1 cup grated cheddar cheese
    • 1 cup chopped jalapeno pepper or less


Preheat oven to 350°F.

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, milk, eggs, and mayonnaise. Stir in creamed corn.

Pour half of batter into prepared pan.
Top with cheese and peppers, spreading onto batter.
Pour remaining batter on top of cheese and peppers. 
Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
 Let cool slightly before cutting into squares.

Ps: This was the BEST Mexican Cornbread I have ever eaten! I think I could eat it three times a day!

Thanks for stopping by y'all and please come again soon!