My mother used to make Mexican Cornbread. She gave me the recipe before she passed away. Her recipe called for creamed corn. It worked for her but when I tried making it - let's just say that mine did not come out like hers. I will try this recipe. I like the idea of the corn kernels instead of the creamed corn. I think that I can make this work. Thanks!!!
The batter absorbs creamed corn making soft cornbread with plenty of "corn" flavor. Corn kernels also add plenty of flavor PLUS texture which creates a new "variation" of deliciousness. Delighted you feel confident about making this recipe work for you!! You CAN do it. Many thanks for watching the video and leaving pleasant comments.
Thank you for watching the video and leaving a comment! I agree cream style corn is great in this recipe. I've updated the recipe to include cream style corn and chopped white onions as optional ingredients. I'll have an updated recipe video ready to upload soon. Salt sounds interesting. Must try it!
Thank you for the compliment! Your recipe sounds delicious! Quick tip: After adding 1 box of Jiffy, be sure to add three (or more) tablespoons of buttermilk to make sure the batter is pourable. Enjoy!
You ever make something without really knowing how? Like you just assumed you knew and kind of made it up as you went along, convinced it would work? I did. It was cornbread and let me tell you, it was nothing like this. This looks absolutely awesome whereas mine went into the stock pen to feed the animals.
Ha!! Your creative writing skills are AWESOME... and hilarious!! Made me laugh out loud and that's a GOOD thing. I experiment a LOT. Definitely some was NOT edible. Kept trying until I got it right. I've also fed animals stuff I couldn't eat... and they enjoyed every bite. Although not good for humans, AWESOME RECIPE for animals (gotta figure out how to sell that). Thank you for watching the video and leaving a great comment.
I use (nixtamalized) masa harina. True hominy would be similar, having been treated with calcium lime. That changes the texture of the bread. I add baking soda. It will rise reacting with any acid such as buttermilk but in any case starts to release CO2 around 170 degrees F.
Any corn recipe that results in a delicious crisp corn crust is worth cooking! Your spoon bread is great too. My father would make corn meal mush in the evening, cool and refrigerate in ice cube trays, slice and fry in butter in the morning.
Thank you for sharing. I enjoy learning about ingredients/recipes from different cultures. One day soon, I'll test the masa harina because it sounds good!
Yes, I agree it's worth cooking. A crisp crust is mandatory for me!! Delighted you like the spoon bread. It's one of my most popular recipes during Thanksgiving and Christmas. Your father's recipe sounds amazing. His method is very organized and efficient. Thank you for sharing!
Ha! Definitely didn't say baby oil (although it sounds like it). Vegetable oil is what I meant. LOL Apologies for sound on video. I'm still learning how to make videos look right and sound right! Thank you for watching and leaving comments.
Thank you for the compliment! I have a new camera, new lights AND a new microphone. Will use to make better videos In it to win it! I hope you enjoy the recipe. It's smack-a-liciouis!
Thank you for watching the video and leaving a comment! I agree cream style corn is great in this recipe. Add the preferred amount (a little or a lot). In fact, I've updated the recipe to include cream style corn and chopped white onions as optional ingredients. I'll have an updated recipe video ready to upload soon.
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My mother used to make Mexican Cornbread. She gave me the recipe before she passed away. Her recipe called for creamed corn. It worked for her but when I tried making it - let's just say that mine did not come out like hers. I will try this recipe. I like the idea of the corn kernels instead of the creamed corn. I think that I can make this work. Thanks!!!
The batter absorbs creamed corn making soft cornbread with plenty of "corn" flavor. Corn kernels also add plenty of flavor PLUS texture which creates a new "variation" of deliciousness. Delighted you feel confident about making this recipe work for you!! You CAN do it. Many thanks for watching the video and leaving pleasant comments.
I could tell by just watching this video that this is a fantastic recipe. Old school and wonderful. Thank you for sharing!
You're welcome! Greatly appreciate you watching the video and leaving a very pleasant comment.
I love corn bread❤. I'm going to make this now. Thank uou❤❤
You are welcome 😊. I hope you enjoy. Thank you for watching the video and for leaving a comment.
Wow, great video!! I sure will try this! Blessings, Jim
You're welcome, Jim! I hope it turns out great for you! Thank you for watching and for leaving pleasant comments.
Incredible! I normally don't comment until I try the recipe but that looks amazing. Thank you
You're welcome! Thank you for watching the video and leaving a positive comment. GREATLY appreciated!
I made this and it is GREAT! Maybe I would change from Corn to cream style but she is right on!!!!!!!!!!!
Delighted you enjoyed the recipe! Yes, cream style corn will also work. Thank you for watching the video and for the compliment. Happy New Year!
Delish. I have some jiffy honey cornbread mix I'd use to make this and cream style corn with peppers
Sounds goooood! Thank you for watching the video and leaving a comment. Have a great week!!
It looks awesome, but here in south Mississippi we add chopped onions and a can of cream corn and salt. But it’s the same as yours. 👍🏻👍🏻👍🏻👍🏻👍🏻
Thank you for watching the video and leaving a comment! I agree cream style corn is great in this recipe. I've updated the recipe to include cream style corn and chopped white onions as optional ingredients. I'll have an updated recipe video ready to upload soon. Salt sounds interesting. Must try it!
Looks wonderful!
Thank you! One of the most popular recipes on my blog. Delicious!
I will make this with my homemade Chili ! Awesome recipe! Looks delicious 🤗👌👌👌
Thank you! Pairs well with homemade chili. :)
Step by step. Thank you for this
You're welcome. Greatly appreciate you watching the video and leaving a pleasant comment. Merry Christmas!
superb work great job
Many many thanks!
Looks good
Thank you!
Thank you for this recipe
You're welcome! Thank you for watching the video.
Looks good!
Thank you!!
That looks great..id add 1 box of jiffy to it.and 1 tea spoon of chopped red peppers
Thank you for the compliment! Your recipe sounds delicious! Quick tip: After adding 1 box of Jiffy, be sure to add three (or more) tablespoons of buttermilk to make sure the batter is pourable. Enjoy!
@@CornbreadMillionaireLifestyle thankyou..i most definitely will.do that
You're welcome!
I'm literally going to make this right now..I happen to have all of the ingredients 😃
Yessss! I hope you enjoy as much as I do. Thank you for watching the video.
You ever make something without really knowing how? Like you just assumed you knew and kind of made it up as you went along, convinced it would work? I did. It was cornbread and let me tell you, it was nothing like this.
This looks absolutely awesome whereas mine went into the stock pen to feed the animals.
Ha!! Your creative writing skills are AWESOME... and hilarious!! Made me laugh out loud and that's a GOOD thing. I experiment a LOT. Definitely some was NOT edible. Kept trying until I got it right. I've also fed animals stuff I couldn't eat... and they enjoyed every bite. Although not good for humans, AWESOME RECIPE for animals (gotta figure out how to sell that). Thank you for watching the video and leaving a great comment.
Yes she did!!!, LOL! And how much cheese did she put in ?
Thank you for watching the video! Get the full/printable recipe here: www.cornbreadmillionaire.com/mexican-cornbread
One spoon of jalapenos ? I put half a jar in mine
The beauty of cooking is we can make adjustments. Half a jar is also good!!
Use Mexicorn 😊.
Sounds like a good idea. Thank you for watching and for the tip!
Chicanos don't use no self-rising nada niente.
I respect that! What do you use instead of self-rising? Please share your recipe.
I use (nixtamalized) masa harina. True hominy would be similar, having been treated with calcium lime. That changes the texture of the bread.
I add baking soda. It will rise reacting with any acid such as buttermilk but in any case starts to release CO2 around 170 degrees F.
Any corn recipe that results in a delicious crisp corn crust is worth cooking! Your spoon bread is great too.
My father would make corn meal mush in the evening, cool and refrigerate in ice cube trays, slice and fry in butter in the morning.
Thank you for sharing. I enjoy learning about ingredients/recipes from different cultures. One day soon, I'll test the masa harina because it sounds good!
Yes, I agree it's worth cooking. A crisp crust is mandatory for me!! Delighted you like the spoon bread. It's one of my most popular recipes during Thanksgiving and Christmas. Your father's recipe sounds amazing. His method is very organized and efficient. Thank you for sharing!
Did she say baby oil?
Ha! Definitely didn't say baby oil (although it sounds like it). Vegetable oil is what I meant. LOL Apologies for sound on video. I'm still learning how to make videos look right and sound right! Thank you for watching and leaving comments.
@@CornbreadMillionaireLifestyle I’m gonna try it it looks so good ! Thank God no baby oil lol!! Your doing a fine job!
Thank you for the compliment! I have a new camera, new lights AND a new microphone. Will use to make better videos In it to win it! I hope you enjoy the recipe. It's smack-a-liciouis!
Cream Style Would Be Better....TO EACH HIS/HER OWN SOME PEOPLE PUT WAY TO MUCH IN IT!
Thank you for watching the video and leaving a comment! I agree cream style corn is great in this recipe. Add the preferred amount (a little or a lot). In fact, I've updated the recipe to include cream style corn and chopped white onions as optional ingredients. I'll have an updated recipe video ready to upload soon.
Looks good
Thank you! It is delicious.