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Before you jump to Mexican Cornbread recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is today a lot more popular than before and rightfully so. There are a number of diseases associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. No matter where you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. It is likely that a lot of people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make some minor changes that can start to make a difference to our day-to-day eating habits.
One way to deal with this to begin seeing some results is to realize that you do not need to alter everything immediately or that you need to altogether do away with certain foods from your diet. It’s not a bad idea if you want to make considerable changes, but the most vital thing is to bit by bit switch to making healthier eating selections. In time, you will probably find that you will eat more and more healthy food as your taste buds get accustomed to the change. Like many other habits, change occurs over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.
Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to mexican cornbread recipe. To cook mexican cornbread you only need 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Mexican Cornbread:
- Use 2 eggs
- Get 1/4 cup vegetable oil
- Take 1 cup buttermilk
- Provide 1 1/2 cup cheddar cheese, shredded
- Provide 8 oz cream corn
- Take 2 jalapeños, minced
- Use 1 cup corn meal, unleavened
- You need 1/2 cup all-purpose flour
- Take 2 tsp baking powder
- You need 1/2 tsp baking soda
- Prepare 1/2 tsp salt
- You need 1 tbsp sugar
- Prepare corn meal
- Use vegetable oil
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.
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