EASY Mexican Cornbread Casserole with Ground Beef - Key To My Lime (2023)

FAQs

What goes with Mexican cornbread? ›

This Mexican Cornbread is the perfect side dish for any of your fall soups or chilis—especially with a Mexican soup, like Mexican Chicken and Corn Soup or even Taco Soup. If you're eating soup, though, it's pretty much mandatory that you have some delicious bread to go with it (we prefer cornbread).

Northern cornbread isn't very sweet and is made with fewer eggs and yellow cornmeal to achieve a crumbly texture. Southern-style cornbread can be made with white or yellow cornmeal, has a buttery finish and calls for more eggs, which produces a cakelike texture.

While there are more than 60 varieties of corn in Mexico, there are two that stand out: sweet corn and dent corn. Dent corn, or field corn, is usually yellow or white. Because of its high percentage of starch, this corn is best for making hominy (corn processed through nixtamalization).

TO STORE: This Mexican cornbread recipe should be kept refrigerated. Store in an airtight container or tightly wrapped in plastic wrap for several days. TO FREEZE: Mexican cornbread freezes like a dream. Store for up to 3 months in the freezer wrapped tightly in plastic and aluminum foil.

Hot water cornbread

This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.

Cornbread is a nutritious, whole-grain food that can offer various health benefits. It can be a delicious way to improve your overall health. Eating cornbread offers benefits from reducing the risk of heart disease to promoting digestive health. Cornbread is also a good source of fiber, vitamins, and minerals.

A. Cornbread contains fibre, which is not easily digested or absorbed by the body and passes through the digestive system relatively intact. Fibre also controls bowel motions by softening and increasing the weight and size of the stool, all of which make it easier to pass stool.

For these additions, you can expect that the texture and taste of the cornbread will change accordingly. Naturally, adding more corn to the bread will enhance and strengthen the corn flavoring, while adding an egg will make the bread have an eggier flavor, and adding buttermilk will add a creamier taste than water.

How do you add flavor to cornbread? ›

There are cornmeal puddings served with sweet sauces, but no Southern cook would risk the spoiling of her cornbreads by sweetening them." In 1937, the Times reported that "cornbread in Kentucky is made with white, coarsely ground cornmeal. Never, never are sugar and wheat flour used in cornbread.

Native Americans baked maize cakes, called “appone” or “ponop” using ground dried corn, water, and salt. These snacks were basically simpler versions of modern day cornbread.

If you use one of the stone-ground varieties of cornmeal, you can omit the sugar. But if you use the more common finely-ground cornmeal, adding sugar will help attain the flavor of stone-ground cornmeal.

Corn tortillas are seen as more authentic to Mexican dishes, corn has been a staple ingredient in Mexican cooking for thousands of years.

Masa harina translates to "dough flour" and is used as a staple ingredient in many Latin American dishes. This specialty flour is the dried form of fresh masa dough, which is made from ground field corn treated through a process called nixtamalization.

Masa is sometimes called corn masa flour or masa harina and is a traditional type of flour used to make tamales and tortillas. It is also known as masa harina, whilst masa on its own means the dough that is created from the flour. Mexican flour is a very soft flour made from finely ground hominy or dried corn kernels.

Leftover creamy corn casserole stays moist and delicious for up to week, making it perfect for easy heat-and-eat dinners! To properly store leftovers, first allow the casserole to cool completely to room temperature; however, do not leave the dish out for more than 2 hours at room temperature!

Room-temperature cornbread: Cornbread stored at room temperature (roughly sixty to seventy-five degrees Fahrenheit) will last one to three days without signs of spoilage. Refrigerated cornbread: You can reliably keep cornbread in the refrigerator for a couple of days.

Can you leave Mexican cornbread out overnight? ›

Can you leave mexican cornbread out overnight? Yes. This recipe will still be ok if you leave it out overnight. Store it in an airtight container at room temperature for up to 2 days.

These thin, fried cakes are made with cornmeal, and their history goes back to the early Native Americans. While the origin of the name remains uncertain, many historians believe they were called 'Shawnee cakes' by the Pawtuxet Indians, and English settlers mispronounced it as 'jonnycakes.

The simplest are hoecakes, a mixture of cornmeal, water, and salt, so named because they were originally baked on the flat of a hoe over a wood fire. Johnnycakes and corn pone are somewhat thicker cakes that may have added ingredients such as fat or wheat flour.

Other Names

Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.

If you eat too much cornbread, you'd be consuming more calories than what your body requires, making you gain fat. This may lead to higher blood glucose levels, higher cholesterol levels, and a higher risk of heart disease.

Eating corn in these refined forms spikes blood sugar and as we have seen above, spiked blood sugar leads to an increased insulin response, which creates a major inflammatory response.

Basic cornbread, made of wheat flour, cornmeal, milk, eggs, baking powder, salt, and a touch of sugar, is safe to feed dogs in small amounts. Where things get not-so-safe is if there are added ingredients, such as butter, hot peppers, or scallions, all of which are best to avoid with your furry friend.

Stimulant laxatives such as Senokot (made from senna pods) and Dulcolax (active ingredient: bisacodyl) are the fastest-working oral laxatives, with overnight results. They stimulate the muscles lining your gut, helping to move things along.

What happens if you use water instead of milk in cornbread? ›

Can cornbread be made with water instead of milk? You can, but the resulting cornbread will be drier and crumblier if you do since you won't have the added fat. If you need to make this swap, add about a tablespoon of vegan butter or coconut oil for each cup of water you use.

Try using slightly spoiled milk in one of the following culinary applications: Baked goods. Substitute spoiled milk for regular milk, buttermilk, yogurt, or sour cream in recipes like biscuits, pancakes, scones, and cornbread.

Baking powder and baking soda – They make the cornbread nice and fluffy. Almond milk – For moisture. If you don't keep almond milk on hand, feel free to substitute a different type of milk. My homemade oat milk or regular cow's milk would work here too.

What is this? I love the perfectly cooked steak and the cornbread is over-the-top stellar. It goes well with savory meals, but I promise you could put a little frosting on top and have a luscious cornbread cake.

The meat and beans food group, also called the protein foods group, consists of meat, fish, poultry, nuts, seeds, eggs and dried beans. They are grouped together since they are all good sources of dietary protein.

In Mexico, the classic kinds of beans (black or red ones) are often eaten with meat or rice. The white and the pink ones are used especially to cook soups with vegetables.

Low-Glycemic Food

While pinto beans contain carbohydrates, they do not raise blood sugar quickly because they are slowly digested and absorbed. This is largely thanks to their high fiber and protein content. For this reason, beans are considered a low-glycemic food and a healthy choice for people with diabetes.

What are Great Northern Beans? Larger than Navy beans but smaller than Cannellini beans, medium-sized Great Northern beans are known for their mild, nutty flavor and firm flesh. Great in soups and stews, they hold their shape better than Navy beans.

Should cornbread be sweet or savory? ›

Is Southern Cornbread sweet? In the north, their version is somewhat cake-like as it is more on the sweet side. On the other hand, southerners like theirs savory without a hint of sweetness. In some recipes, instead of regular oil, bacon drippings are used.

The center will be a little mushy when it first comes out of the oven, but will harden as it cools on the cooling rack. This is why it is essential to always cool your cornbread before cutting or eating it.

Always slice against the grain or perpendicular to the grain. The grain is the direction that the muscle fibers are aligned in a steak. When you cut the steak against the grain, you shorten the muscle fibers, which makes for a very tender bite.

So! You can technically use either frozen or canned corn to make homemade creamed corn. But know that this dish will taste better with frozen corn than with canned corn.

Veggies: If you want to cut through the creamy goodness of this casserole, this simple green salad is your zippy ticket, or these delicious roasted carrots. Other sides: Some classic mashed potatoes, equally classic green bean casserole, or sweet potato casserole because the holidays are all about those casseroles.