Hi, I am Jane. Today, I will show you a way to make mexican cornbread recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mexican Cornbread Recipe
Mexican Cornbread is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Mexican Cornbread is something that I have loved my whole life. They are nice and they look fantastic.
To bewith this particular recipe, we must prepare a few components. You can cook mexican cornbread using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mexican Cornbread:
- Prepare 2 eggs
- Make ready 1/4 cup vegetable oil
- Prepare 1 cup buttermilk
- Get 1 1/2 cup cheddar cheese, shredded
- Make ready 8 oz cream corn
- Prepare 2 jalapeños, minced
- Make ready 1 cup corn meal, unleavened
- Take 1/2 cup all-purpose flour
- Make ready 2 tsp baking powder
- Prepare 1/2 tsp baking soda
- Take 1/2 tsp salt
- Get 1 tbsp sugar
- Get corn meal
- Take vegetable oil
Instructions 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.
So that’s going to wrap this up for this distinctive dish mexican cornbread recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
