Combine cornmeal, chili powder and cumin in a bowl.
Add chicken to bowl and toss to coat well with the mixture.
In a large skillet, heat oil over medium heat.
Add chicken and cook, stirring frequently, 5-6 minutes or until chicken is browned on all sides and done in the middle.
Serve with your favorite salsa or dip.
owder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well
Bring 2 cups of water and the salt to a boil, slowly add cornmeal, stirring constantly.
Cover and lower the heat and continue cooking for 10 minutes, stirring often.
Put the next 9 ingredients into a medium to large saucepan.
Simmer for 15-20 minutes, until vegetables are cooked and onions are glassy.
Spread the cornmeal mixture into the bottom of a 9x13 ungreased pan.
Spoon vegetable mixture over the cornmeal.
Bake in a 350F oven for 25 minutes.
Sprinkle cheese on top and cook for 5 more minutes.
/4 of the shredded Mexican cheese blend and mix well
Stir in 1/3 cup cornmeal and remaining 3/4 cup
bowl stir together the cornmeal mix, sugar, cumin, shredded cheese
Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
Top with remaining cornmeal mixture.
Sprinkle remaining 1 cup cheese on top.
Bake at 350 for one hour.
Saute onion in olive oil for 3 minutes until tender. Add chili powder and garlic.
Add meat thru diced tomatoes and simmer covered.
Meanwhile, in a bowl combine cornmeal, salt, hot water, and oil. Dough will be soft and dry.
Roll 1 tsp of dough into a ball and add to soup. Repeat until all dough has been used (about 24 balls).
Simmer for 3 minutes, until dumplings float.
Garnish with cilantro, lime juice, shredded cheese, and/or sour cream if desired.
combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper
n beans, corn, cilantro and cornmeal and simmer, uncovered until slightly
Preheat oven to 350*F.
Heat the oil in a 9-10 inch cast iron skillet or baking pan in oven.
In a large bowl, sift cornmeal, flour, baking powder, sugar and salt. Add remaining ingredients to the bowl; stir mixture together.
Remove the hot pan from the oven; pour in batter.
Bake 25 minutes or until the cornbread is golden brown and the edges begin to pull away from the sides of the pan.
Cool 5 minutes before cutting.
Enjoy!
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
emaining 1 cup water and cornmeal. Gradually stir into boiling water
Preheat oven to 425\u00b0.
Grease an 8 x 8 x 2-inch casserole dish. Combine all ingredients except cornmeal.
Stir in cornmeal mix just until blended.
Pour into prepared pan and bake 25 to 30 minutes. Makes 6 to 8 servings.
f the water to the cornmeal to make a paste or
ogether the 1 cup of cornmeal, baking soda and salt;
separate bowl, mix flour, cornmeal, baking powder, and salt.
Preheat oven to 325 degrees.
Cream margarine and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
Drizzle melted chocolate on top, allow to cool before cutting into wedges.
ake dough:
If using cornmeal, place in food processor and
Crush jalapeno pepper in cornmeal.
Mix all other ingredients except cheese.
Heat and grease skillet.
Pour in 1/2 of cornmeal mixture.
Sprinkle 1/2 of cheese and pour in rest of cornmeal mixture.
Sprinkle the rest of cheese on top.
Bake at 350\u00b0 for 45 minutes.
Have skillet very hot when you pour in cornmeal mixture to prevent sticking.