Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mexican cornbread. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Mexican Cornbread is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Mexican Cornbread is something that I’ve loved my whole life.
Guide to Prepare Mexican Cornbread
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mexican cornbread using 14 ingredients and 7 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Mexican Cornbread:
- Take 2 eggs
- Prepare 1/4 cup vegetable oil
- Prepare 1 cup buttermilk
- Make ready 1 1/2 cup cheddar cheese, shredded
- Get 8 oz cream corn
- Get 2 jalapeños, minced
- Prepare 1 cup corn meal, unleavened
- Prepare 1/2 cup all-purpose flour
- Get 2 tsp baking powder
- Prepare 1/2 tsp baking soda
- Get 1/2 tsp salt
- Prepare 1 tbsp sugar
- Make ready corn meal
- Take vegetable oil
Mexican Cornbread I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. This is a straightforward dry-ingredient-meets-wet-ingredient recipe. Mix up the dry ingredients: Cornmeal.
Instructions
Steps to make Mexican Cornbread:
- Place your cast iron skillet in your oven and pre-heat both to 350°F
- In a medium bowl, beat the eggs. Whisk in the buttermilk. Then slowly stream in the vegetable oil while whisking constantly.
- Stir in the cheddar, corn and jalapeños and mix thoroughly.
- In a large bowl, whisk together the corn meal, flour, baking soda, baking powder, sugar and salt. Then pause right here if the oven isn't finished pre-heating.
- When your oven has finished pre-heating, its time to finish up. Pour the liquid mix into the dry mix and whisk together thoroughly. This is a thin batter so expect it to be runny, but if its too thin sprinkle in a bit more corn meal. I usually add maybe an extra tablespoon or two, depending on how it looks.
- Now we want to work quickly so the cast iron doesn't cool down too much, so put on your oven mitt and grab your vegetable oil. Quickly remove skillet from the oven, pour in just a bit of vegetable oil and quickly swirl it around to coat the pan. Don't skip the sides when you're twisting and turning, but work quickly so it stays really hot. As soon as its coated, pour in the batter. You want it to sizzle around the edges as it goes in so you get that great cornbread crust.
- Now back in the oven to bake for 30-35 minutes. When its done it should be golden brown on top and should bounce back firmly if you press down in the center. I turn mine out upside-down on a dinner plate and just serve it that way.
I like a medium-grind cornmeal like this one, which gives the Mexican cornbread extra texture, but if you don't have it on hand, regular finer-grind cornmeal works too.; White Whole Wheat Flour. We didn't miss the melted butter & sour cream that was in my old recipe. I will definately replace mine w/this one. i added cumin though. Here is the Mexican Cornbread all baked up. Turn that cornbread over onto a large plate.
As simple as that Simple Way to Make Mexican Cornbread
So that’s going to wrap this up for this special food mexican cornbread recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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