Reheat: To reheat frozen cornbread remove the plastic wrap and then loosely wrap in aluminum foil. You can freeze this cornbread up to two months. Leftovers: If you'll eat it soon, simply store this bread in an airtight container in the refrigerator for up to three days.įreeze: You CAN freeze this cornbread! To do so, wrap tightly in plastic wrap and store in a heavy-duty freezer bag. It's perfect on its own but over the top delicious topped with butter or a dollop of sour cream! It's also delicious topped with green onion for a little extra color and flavor! Storage You could also serve it on New Year's Day with Hoppin' John and collards for good luck. Like I mentioned earlier, I like to eat my Mexican cornbread with regular chili or white chicken chili but it is the perfect side dish for any number of meals. Use cream style corn instead of regular corn.Substitute buttermilk for the milk in the recipe.
Stir in the homemade taco seasoning mix, then add in the cans of cream style corn, whole. Heat a large nonstick skillet over medium-high heat, add the ground beef and cook until it’s browned and no longer pink. Use a cast iron skillet instead of a baking dish (watch for doneness.) Instructions Preheat the oven to 400 F (204 C).To up make this Mexican cornbread a meal on its own, simply add a protein like black beans, cooked ground sausage or ground beef (maybe even add in some taco seasoning!).Change up the cheese-cheddar cheese, colby jack, or pepper jack cheese would all be great options!.Adjust the spice of the bread by adding chopped jalapeños or varying the spice of the Rotel you add to the Jiffy mix.(Take them out when golden brown and a toothpick in the middle comes out dry.) Make it in a tray or as muffins, just cut the baking time if you're using a muffin tin instead of a baking dish.This is a fun recipe to experiment with, it's hard to mess it up!
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