Are you looking for recipe inspiration? Mexican Cornbread special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Mexican Cornbread What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Mexican Cornbread, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Mexican Cornbread delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Mexican Cornbread is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mexican Cornbread estimated approx. 40 mins.

Well, this time, let's try it, and vary the Mexican Cornbread yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Mexican Cornbread using 14 ingredient type and 7 manufacturing steps. Here's how to make the dish.

This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house. NOTES: Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party. I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :)

Ingredients and spices that need to be prepared to make Mexican Cornbread:

1. 2 eggs
2. 1/4 cup vegetable oil
3. 1 cup buttermilk
4. 1 1/2 cup cheddar cheese, shredded
5. 8 oz cream corn
6. 2 jalapeños, minced
7. 1 cup corn meal, unleavened
8. 1/2 cup all-purpose flour
9. 2 tsp baking powder
10. 1/2 tsp baking soda
11. 1/2 tsp salt
12. 1 tbsp sugar
13. corn meal
14. vegetable oil

Steps to make a Mexican Cornbread

1

Place your cast iron skillet in your oven and pre-heat both to 350°F

2

In a medium bowl, beat the eggs. Whisk in the buttermilk. Then slowly stream in the vegetable oil while whisking constantly.

3

Stir in the cheddar, corn and jalapeños and mix thoroughly.

4

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.

5

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.

6

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.

7

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.