Allow yourself to indulge in the simplicities of life, like enjoying a bowl of beans with a slice of buttered cornbread. Even better with a slice of Mexican cornbread.
JALAPENO CORNBREAD AND PINTO BEANS
Jalapeno Cornbread and Pinto Beans go together like chocolate and peanut butter. One can be eaten alone and be fabulous, or together, and you have a win win combination.
The weather is turning cooler here in Texas, where we are, and it has been raining a lot. So, my husband and I have been in the mood for beans and cornbread.
Sometimes, I cook my beans with meat, and sometimes, I just cook what I call spicy beans without meat.
Usually, I cook them in my crockpot overnight, which is a great way to avoid waiting for the beans to cook during the day.
It seems like I get impatient and want to rush the beans on the stove, and then I burn them.
This way, I can just wake up, and they are ready. Combining cornbread with beans seems natural.
This time I made my Mexican Cornbread and served the beans with my Hot Sweet Pepper Relish that I canned this summer.
This way, I can just wake up, and they are ready. Combining cornbread with beans seems natural.
This time I made my Mexican Cornbread and served the beans with my Hot Sweet Pepper Relish that I canned this summer.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR MEXICAN CORNBREAD & SPICY PINTO BEANS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Mexican Cornbread & Spicy Pinto Beans and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU NEED TO MAKE MEXICAN CORNBREAD & SPICY PINTO BEANS
Cornmeal
Flour
Baking powder
Soda
Salt
Four
Sugar
Buttermilk
Eggs, slightly beaten
Cream corn
Onion, chopped
Fresh jalapeno peppers, seeded, chopped finely
Cheddar cheese, grated
Vegetable oil, divided
HOW TO MAKE MEXICAN CORNBREAD & SPICY PINTO BEANS
Pour 2 tablespoons of oil into an iron skillet or an ovenproof skillet and heat in the oven at 400 degrees F.
While the oil is heating, in a large mixing bowl, stir together with a whisk, the dry ingredients, cornmeal, flour, baking powder, soda, salt, and sugar, and set aside.
In a four quart measuring cup, stir together buttermilk, eggs, cream corn, and 2 tablespoons oil.
Pour the buttermilk mixture over the dry ingredients and mix until moist, not stirring too much.
Add Cheese, onion, and jalapeno pepper, and fold in until evenly mixed.
Remove the skillet with the heated oil from the oven and pour the cornbread mixture immediately into the hot skillet.
Return the skillet to the oven and bake for 40-50 minutes, or until the cornbread is firm to the touch and golden brown.
Serve from the skillet or turn out onto a serving plate.
In a four quart measuring cup, stir together buttermilk, eggs, cream corn, and 2 tablespoons oil.
Pour the buttermilk mixture over the dry ingredients and mix until moist, not stirring too much.
Add Cheese, onion, and jalapeno pepper, and fold in until evenly mixed.
Remove the skillet with the heated oil from the oven and pour the cornbread mixture immediately into the hot skillet.
Return the skillet to the oven and bake for 40-50 minutes, or until the cornbread is firm to the touch and golden brown.
Serve from the skillet or turn out onto a serving plate.
WHERE YOU WILL SEE THIS RECIPE
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Pinterest | Facebook | Instagram | RSS
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
