16 Rachael Ray Mexican Cornbread Recipe Dive Into Deliciousness!

The Ingredients

For the cornbread:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1/4 cup diced green chilies
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 cup shredded Mexican cheese blend

For the topping:

• 1/4 cup melted butter
• 1/4 cup shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro

Preheat your oven to 400 degrees F and grease a 9-inch square baking dish. In a large bowl, mix together the flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, whisk together the milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.

Next, add in the diced green chilies, red bell pepper, red onion, and cilantro to the batter and mix well. Then, fold in the shredded Mexican cheese blend.

Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the cornbread is baking, mix together the melted butter, shredded cheese, and cilantro for the topping. Once the cornbread is done, remove it from the oven and immediately spread the topping over the hot cornbread. Let it cool for a few minutes before slicing and serving.

This Mexican cornbread is perfect for serving alongside a bowl of spicy chili or as a side dish for your favorite Taco Tuesday spread. The combination of sweet and savory flavors from the cornbread and the spicy kick from the diced chilies and peppers will have your taste buds dancing.

So next time you're in need of a delicious and easy-to-make side dish, give Rachael Ray's Mexican cornbread recipe a try. Your friends and family will be begging for the recipe and you'll be happy to share the secret behind this mouthwatering dish.

HTML code:

<h2>The Ingredients</h2>

<h3>For the cornbread:</h3>

<ul>

<li><b>1 cup all-purpose flour</b></li>

<li>1 cup yellow cornmeal</li>

<li>1 tablespoon baking powder</li>

<li>1 teaspoon salt</li>

<li>1/4 cup granulated sugar</li>

<li>1 cup milk</li>

<li>1/4 cup vegetable oil</li>

<li>1 egg</li>

<li>1/4 cup <b>diced green chilies</b></li>

<li>1/4 cup <b>diced red bell pepper</b></li>

<li>1/4 cup <b>diced red onion</b></li>

<li>1/4 cup <b>chopped fresh cilantro</b></li>

<li>1 cup shredded <b>Mexican cheese blend</b></li>

</ul>

<h3>For the topping:</h3>

<ul>

<li>1/4 cup melted butter</li>

<li>1/4 cup shredded <b>Mexican cheese blend</b></li>

<li>1/4 cup <b>chopped fresh cilantro</b></li>

</ul>

<p>Preheat your oven to 400 degrees F and grease a 9-inch square baking dish. In a large bowl, mix together the flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, whisk together the milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.</p>

<p>Next, add in the <b>diced green chilies, red bell pepper, red onion, and cilantro</b> to the batter and mix well. Then, fold in the shredded Mexican cheese blend.</p>

<p>Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.</p>

<p>While the cornbread is baking, mix together the melted butter, shredded cheese, and cilantro for the topping. Once the cornbread is done, remove it from the oven and immediately spread the topping over the hot cornbread. Let it cool for a few minutes before slicing and serving.</p>

<p>This Mexican cornbread is perfect for serving alongside a bowl of <b>spicy chili</b> or as a side dish for your favorite <b>Taco Tuesday</b> spread. The combination of <b>sweet and savory flavors</b> from the cornbread and the <b>spicy kick</b> from the diced chilies and peppers will have your taste buds dancing.</p>

<p>So next time you're in need of a delicious and easy-to-make side dish, give Rachael Ray's Mexican cornbread recipe a try. Your friends and family will be begging for the recipe and you'll be happy to share the secret behind this mouthwatering dish.</p>