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Before you jump to Mexican Cornbread recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.
Enjoying healthy foods makes all the difference in how we feel. If we eat more healthy meals and less of the detrimental ones we generally feel much better. Eating more fresh vegetables helps you feel a lot better than eating a slice of pizza. This is often a problem, however, in terms of eating between goodies. You can spend hours at the supermarket searching for the right snack foods to allow you to feel healthy. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting treat.
Yogurt is a snack many people take for granted. The fact is, many people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt would make a amazing snack, nevertheless. Along with calcium, it really is a good supply of protein and vitamin B. Yogurt is easy for the physical body to digest and, depending on the type of culture utilized to make the yogurt youre eating, can also help manage your digestive system. Yogurt combines wonderfully with nuts and seeds. It’s an easy way to minimize sugar while still enjoying a tasty snack.
You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.
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 achieve it.
The ingredients needed to make Mexican Cornbread:
- Get 2 eggs
- Prepare 1/4 cup vegetable oil
- Get 1 cup buttermilk
- Take 1 1/2 cup cheddar cheese, shredded
- Take 8 oz cream corn
- Use 2 jalapeños, minced
- Provide 1 cup corn meal, unleavened
- Get 1/2 cup all-purpose flour
- Use 2 tsp baking powder
- You need 1/2 tsp baking soda
- Provide 1/2 tsp salt
- You need 1 tbsp sugar
- Provide 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.
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