Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mexican cornbread. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Mexican Cornbread is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Mexican Cornbread is something which I’ve loved my entire life. They are nice and they look wonderful.
This is a popular Mexican cornbread, made with cornmeal and buttermilk, cream style corn, and chopped onion and peppers and Monterey Jack cheese. Mexican Cornbread Recipe, Mexican Cornbread is good hot or cold. We make Mexican cornbread for holidays and for weeknight suppers!
To get started with this particular recipe, we have to first prepare a few ingredients. You can have mexican cornbread using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mexican Cornbread:
- Take 2 eggs
- Prepare 1/4 cup vegetable oil
- Prepare 1 cup buttermilk
- Get 1 1/2 cup cheddar cheese, shredded
- Take 8 oz cream corn
- Get 2 jalapeños, minced
- Take 1 cup corn meal, unleavened
- Get 1/2 cup all-purpose flour
- Take 2 tsp baking powder
- Prepare 1/2 tsp baking soda
- Make ready 1/2 tsp salt
- Take 1 tbsp sugar
- Take corn meal
- Prepare vegetable oil
I've included photos and easy instructions so that you can make it, too. The BEST Easy Mexican Cornbread Recipe! Corn is a central ingredient in Mexican cooking. With the ground beef and veggies, it's a great meal all by itself, but it complements other dishes so well.
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.
The recipe calls for sliced jalapenos, but if heat isn't your thing. Mexican cornbread is a variation on standard cornbread that adds several additional layers of There are several ingredients that give Mexican cornbread its colorful appearance and distinctive. Try this simple to make and delicious Mexican Cornbread Casserole for dinner. It is sure to be a family favorite. Reviews for: Photos of Mexican Cornbread.
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