Easy Freezer Meals | Mexican Cornbread (Easy Freezer Meals) @EasyFreezerMeals | Uploaded 5 years ago | Updated 2 hours ago
Today we are making Mexican Cornbread (Easy Freezer Meals). This recipe is amazing. When reheated properly you will have amazing, moist, delicious, cornbread.. Perfect for the season and certainly something that can be made ahead.
We've tried many recipes and this one not only came out amazing fresh but froze beautifully. The original buttermilk cornbread recipe can be found here:
thekitchn.com/recipe-southern-style-cornbread-dressing-recipes-from-the-kitchn-180474
Because we make this as a freezer meal we like to make lots and freeze it. You can scale down this recipe if you want
This should make enough to make 2-3 large portions. We use grams to make it more accurate and consistent every time. So if you don't have a kitchen scale today might be a great day to consider buying one. :)
240 grams of All purpose Flour
320 grams of cornmeal
75 grams of sugar
14 grams of salt
22 grams of baking powder
4 large eggs
1/2 pound (2 sticks) melted butter
2 cups of buttermilk
1 can of sweet corn (creamed corn works as well)
2 roasted red bell pepper diced
1/2 cup chopped olives
1 cup Mexican blend cheese (Monterrey Jack, Cheddar, Mozzarella)
8 Jalapenos seeded (or not seeded for spicier version) diced small
To roast a bell pepper simply place the red bell pepper on an open flame. Rotate it occasionally till the entire pepper is solid black. Place in a bag for 10 minutes to allow the skin to sweat. After 10 minutes peel the burnt pieces off the pepper and dice into small pieces.
Mix Dry ingredients together and in a different bowl mix wet ingredients together. Combine the two and gently whisk until just incorporated. Next add you vegetables and cheese and fold to incorporate.
Grease your tray or cast iron skillet and bake in a preheated oven 425f-450f for 20 - 22 minutes till golden brown.
Let cool, cover, then freeze. To reheat simply cover with aluminum foil and bake for 15-20 minutes in a preheated oven set to 350f.
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
Enjoy..
Any questions please don't hesitate to ask.
See you in the next video.
Eric
Today we are making Mexican Cornbread (Easy Freezer Meals). This recipe is amazing. When reheated properly you will have amazing, moist, delicious, cornbread.. Perfect for the season and certainly something that can be made ahead.
We've tried many recipes and this one not only came out amazing fresh but froze beautifully. The original buttermilk cornbread recipe can be found here:
thekitchn.com/recipe-southern-style-cornbread-dressing-recipes-from-the-kitchn-180474
Because we make this as a freezer meal we like to make lots and freeze it. You can scale down this recipe if you want
This should make enough to make 2-3 large portions. We use grams to make it more accurate and consistent every time. So if you don't have a kitchen scale today might be a great day to consider buying one. :)
240 grams of All purpose Flour
320 grams of cornmeal
75 grams of sugar
14 grams of salt
22 grams of baking powder
4 large eggs
1/2 pound (2 sticks) melted butter
2 cups of buttermilk
1 can of sweet corn (creamed corn works as well)
2 roasted red bell pepper diced
1/2 cup chopped olives
1 cup Mexican blend cheese (Monterrey Jack, Cheddar, Mozzarella)
8 Jalapenos seeded (or not seeded for spicier version) diced small
To roast a bell pepper simply place the red bell pepper on an open flame. Rotate it occasionally till the entire pepper is solid black. Place in a bag for 10 minutes to allow the skin to sweat. After 10 minutes peel the burnt pieces off the pepper and dice into small pieces.
Mix Dry ingredients together and in a different bowl mix wet ingredients together. Combine the two and gently whisk until just incorporated. Next add you vegetables and cheese and fold to incorporate.
Grease your tray or cast iron skillet and bake in a preheated oven 425f-450f for 20 - 22 minutes till golden brown.
Let cool, cover, then freeze. To reheat simply cover with aluminum foil and bake for 15-20 minutes in a preheated oven set to 350f.
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
Enjoy..
Any questions please don't hesitate to ask.
See you in the next video.
Eric
