Bread & Baking Recipes

Southwest Spicy Cornbread

Southwest Spicy Cornbread

Cornmeal is a staple used throughout the American Southwest as well as Mexico and Central America. The meal is essentially a flour made from ground corn, and can come in a variety of colors from yellow, white, red to blue.

This humble meal can be made into a variety of wonderful dishes, both sweet and savory, and one of the most popular and easiest recipes is cornbread. So, there’s plain old southern styled cornbread, Johnny cakes, hot water cornbread, corn muffins, hush puppies, baked, fried or grilled cornbread.

But cornbread is tough and does not mind the occasional make over or upgrade. A delicious variety of cornbread is Southwestern Style Cornbread. The nice thing about this recipe is that it can be served as a bread or as a side dish. It is a good stand alone snack or a nice lunch entree served with a crisp green salad.

Southwest Style Cornbread

1 lb. ground meat
1 yellow onion, chopped

3 jalapeno peppers, chopped
3/4 tsp. seasoned salt

¼ cup fresh chives, chopped
1/2 tsp. chili powder
1 pkg. Jiffy corn muffin mix
1 can cream style corn
2 beaten eggs
2/3 c. milk
8 oz. Cheddar cheese, grated

Brown the ground meat in a large skillet and drain off the fat. Saute the onions in the meat until the onions are translucent. Add chopped jalapeno peppers to meat and onions; set aside. Mix corn muffin mix, chives, eggs, cream style corn, seasoned salt, chili powder and milk together.

Grease a 9 or 10 inch iron skillet. Pour half of the corn muffin mixture into the skillet, then layer with meat mixture, grated cheese and the remaining corn muffin mixture on top. Bake at 425 degrees Fahrenheit for 35 to 45 minutes until golden brown. Allow it to stand about 5 to 10 minutes to let the cheese set before cutting.