Mexican Cornbread Recipe
This Mexican Cornbread (AKA jalapeño cornbread) is light and cushy and is loaded up with cheddar and jalapeño.
With a bit a touch and a great deal of flavor, this cornbread is the ideal side for any of your soups or bean stews.
Course Bread
Cooking Mexican
Planning Time 10 minutes
Cook Time 40 minutes
Absolute Time 50 minutes
Servings 8
Calories 301 kcal
Ingredients
1/2 container cornmeal
1/2 mugs flour
2 tbsp sugar
1 tbsp preparing powder
1/2 tsp salt
1/3 container oil
2 eggs beaten
1/4 container buttermilk
1 jalapeno medium, cleaved, seeds evacuated
3/4 container cheddar destroyed
Method
1-Preheat the stove to 375. Softly oil a 9 or 10 inch cake container or cast iron skillet, and put aside. Whisk together the cornmeal, flour, sugar, heating powder, and salt in a medium bowl.
2-Make a well in the middle and include the oil, beaten eggs and milk. Whisk together until just soaked and no dry spots remain. Overlap in the slashed jalapeños and cheddar.
3-Bake for 40-45 minutes, or until a toothpick embedded into the focal point of the cornbread confesses all or with a couple of damp scraps. Let stand a couple of minutes before serving.
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