Martha White Mexican Style Cornbread

Who doesn't love Mexican Style Cornbread made with real jalapeno peppers? Martha White makes a delicious cornbread in a 6 ounce package and all you have to do is add milk and an egg! Try out this trusted Southern recipe in your kitchen.

Nutrition Facts

A serving size is 1/6 package and there are 6 servings per container. Baked, there are 140 calories per serving and 40 calories from fat.

Ingredients

Martha White Mexican Cornbread Mix contains enriched degerminated yellow corn meal and wheat flour (degerminated yellow corn meal, wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), partially hydrogenated soybean oil, nonfat milk, salt, baking powder (moncalcium phosphate, baking soda), dextrose, dried red and green pepper, dried cheddar cheese (milk, cheese cultures, salt, enzymes), dried onion, parsley flakes, jalapeno pepper powder, and sodium phosphate. Wheat and milk ingredients are also combined.

What You Need

You will need 2/3 cup milk and 1 egg, beaten. First, heat your oven to 425 degrees. Grease an 8-inch ovenproof skillet or square pan and place in the oven for 7-8 minutes or until hot. Combine cornbread mix, milk and egg in small bowl and stir until smooth. Pour into hot skillet. Bake at 425 degrees for 18-20 minutes or until golden brown.

Tips

For thinner cornbread, bake in a hot, greased 9-inch skillet or square pan at 425 degrees for 15-18 minutes or until golden brown.

For a double recipe, prepare cornbread mix as directed using 2 packages of mix and 1 1/3 cups milk and 2 eggs. Bake in heated 10 ½ inch skillet.

For muffins or cornsticks, grease and heat 6 to 8 cups in muffin or cornstick pan. Prepare batter as directed and divide batter into cups. Bake at 425 degrees for 15-18 minutes or until golden brown.

Southwestern Cornbread

Make some southwestern cornbread with chili or a bowl of pinto beans. It is also great as a side to fajitas, quesadillas, tortilla soup, or any other Mexican entree.

Here's what you need:

1 egg, beaten

1/3 cup milk

1 can cream-style corn

1 cup shredded Cheddar cheese

1 6 oz. package Martha White Mexican Cornbread Mix

Heat oven to 425 degrees. Grease an 8-inch ovenproof skillet. Place in oven for 7-8 minutes or until hot. In a medium bowl, combine all ingredients and mix well. Pour into hot skillet. Bake at 425 degrees for 20-25 minutes or until golden brown. This makes 6 servings.

You can find more recipes and baking tips on their website at www.marthawhite.com.