My mom’s daily staple was cornbread. Every evening we had a small pan of cornbread. When we had family reunions or dinners she “stepped it up a notch” and made Mexican Cornbread. It’s a recipe that has been in our family for years and has the advantage of being gluten free so my daughter, who has celiac, can enjoy it also. She had been asking for a pan of this and asked if I could prepare it a little differently, adding a topping of Spicy Southwestern dip. Having been challenged to find new ways to use dishes from the Sweet Creations product at Good Cook, this recipe made everyone happy. You can adjust the spiciness to your taste. I always use mild chili peppers, but feel free to change it to jalapenos or medium peppers if you like heat.
To make the cornbread you need:
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 cups buttermilk
1 cup chopped onion
1 can (14 ounce) cream style corn
1 cup grated cheddar cheese
1 (3 ounce can) green chilies
Preheat oven to 400 degrees and grease a 9″ by 13″ pan. Add all dry ingredients together in a large bowl. To this mixture add eggs and buttermilk. Stir until blended. Add corn, onion, cheese and chilies. Pour into greased 9″ by 13″ pan. Bake in preheated oven for 25 minutes or until your desired level of brownness. I used the Brownie pan from Good Cook, which distributes heat evenly and contains a nonstick coating which made my cornbread slide out of the pan easily.
When my cornbread had cooled I cut it into squares with a pizza cutter and placed the squares in my Sweet Creations Cupcake liners for a festive look. . You could also use a small round cookie cutter to make circles. Once I had placed the cornbread squares into the liners I added spicy Southwestern topping. To make this add 1 (3 ounce container) cream cheese, 1/2 cup sour cream and 2 teaspoons taco seasoning together until well blended. Pipe the topping onto the cornbread squares or use a small ice cream scoop to add a dollop to each square.
Thanks to Good Cook for sending me items from their #sweetcreations line that I used while creating my cornbread. I hope you enjoy this Southern Classic as much as our family does.