Easy Mexican Beef Cornbread Muffins

Ingredients

  • 1 package (8 – 1/2 ounces) cornbread muffin mix
  • 1 large egg
  • 1/3 cup low-fat or skim milk
  • 1/2 cup shredded Mexican cheese blend

Directions

  1. Prepare Mexican-Style Beef Sausage. Remove from pan.
  2. Mexican-Style Beef Sausage: Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1 – 1/2 teaspoons dried oregano leaves, 1 – 1/2 teaspoons smoked paprika, 1 – 1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 – 10 minutes, breaking into 1/2 – inch crumbles and stirring occasionally.
  3. Preheat oven to 350°F. Prepare muffin batter according to package directions with egg and milk. Fold sausage into muffin batter.
  4. Spray 24 mini-muffin cups with nonstick cooking spray.
  5. Divide muffin batter evenly among 24 mini muffin cups, filling cup to top. Top batter evenly with cheese. Bake for 15 – 20 minutes or until muffins are cooked through and cheese is melted and golden brown.
Advertisements

Sweet Corn Bread

Ingredients

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2 eggs
  • 1 cup yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
  2. Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
  3. Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

No-Flour Cornbread

Ingredients

  • 2 eggs
  • 2 cups white cornmeal
  • 2 cups buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1⁄4 cup bacon grease
  • salt (most bacon grease provides plenty of saltiness)

Directions

  1. Preheat oven to 425°F.
  2. Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
  3. Mix with large spoon or whisk.
  4. Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
  5. Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
  6. Pour entire mixture into the skillet.
  7. Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
  8. Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
  9. Recipe halves well, just remember you can’t cut the bacon grease by half because you still need to coat the skillet.
  10. Serve hot, with plenty of butter. Or margarine, if you insist.

Cowboy Corn Bread

Ingredients

  • 2 cups biscuit/baking mix
  • 1 cup yellow cornmeal
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large Nellie’s Free Range Eggs
  • 1 cup butter, melted
  • 1 cup half-and-half cream

Directions

  1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, butter and cream; stir into the dry ingredients just until moistened. Spread into a greased 13×9-in. baking pan.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

BBQ Chicken and Apple Bread Pudding

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 6 tablespoons butter, divided
  • 1 large sweet onion, thinly sliced
  • 2/3 cup barbecue sauce, divided
  • 2 cups diced cooked chicken
  • 2 large Nellie’s Free Range Eggs, beaten
  • 1 cup half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/4 cups shredded Monterey Jack cheese
  • 1 small green apple, peeled and diced
  • Minced chives

Directions

  1. Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside.
  2. Pour 1/4 cup barbecue sauce over chicken; toss to coat.
  3. Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apples. Toss gently to combine.
  4. Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle reserved barbecue sauce over bread pudding. Sprinkle with chives.

Cornbread with Deep-fried Crispy Onions

Ingredients

  • 150g plain flour
  • 200g cornmeal or instant polenta
  • 1 tsp salt
  • 1 tbsp baking powder
  • 2 tsp caster sugar
  • 1 tsp mustard powder
  • Large pinch cayenne pepper
  • 200g mature cheddar, grated
  • 1 red chilli, chopped
  • 3 spring onions, sliced
  • 50g butter, melted
  • 200ml buttermilk
  • 3 medium free-range eggs, beaten
  • 2 tbsp olive oil
For the deep-fried spring onions
  • Vegetable oil for deep-frying
  • 75g plain flour
  • ¼ tsp mustard powder
  • ¼ tsp garlic salt
  • Pinch cayenne pepper
  • 2 medium free-range eggs
  • 125g cornmeal or instant polenta
  • 1 bunch spring onions, sliced in half lengthways
  • Grated zest and juice 1 lime
For the chipotle mayonnaise
  • 3 tbsp mayonnaise
  • 3 tbsp soured cream
  • 1-2 tsp chipotle chilli paste (we like Gran Luchito Mexico Smoked Chipotle Chilli Paste)
  • Juice 1 lime to taste

Tips: 20cm square cake tin, fully lined with non-stick baking paper