Mexican Cornbread
Mexican Cornbread is a delightful fusion of flavors and textures. With its crispy exterior and a moist, cheesy interior, it’s a treat that’s loved by many. In this comprehensive guide, we’ll take you through the process of making Mexican Cornbread from scratch. From the essential ingredients to the baking technique, you’ll find everything you need to create a mouthwatering batch. So, let’s get started on our culinary journey!
Ingredients:
To begin your Mexican Cornbread adventure, gather the following ingredients:
| INGREDIENTS | QUANTITY |
|---|---|
| All-purpose flour | 1 cup |
| White cornmeal | 1 cup |
| Egg | 1 |
| Oil | 1/2 cup |
| Buttermilk | 1 cup |
| Drained mexi-corn | 1 can |
| Medium diced onion | 1 |
| Medium diced green pepper | 1 |
| Shredded cheese | 1 cup |
| Red pepper | 1/2 tsp |
Instructions:
Mixing it Up
Now that you have all your ingredients ready, it’s time to mix them together to create the perfect Mexican Cornbread batter. Here’s a simple step-by-step process:
- In a mixing bowl, combine the all-purpose flour and white cornmeal.
- Add the egg and oil to the mixture and stir well.
- Slowly pour in the buttermilk and continue stirring until the batter is smooth.
- Carefully fold in the drained mexi-corn, diced onion, diced green pepper, shredded cheese, and red pepper.
- Your Mexican Cornbread batter is now ready!
Baking the Mexican Cornbread
To achieve that golden crust and irresistible aroma, follow these baking instructions:
- Preheat your oven to 400°F (200°C).
- Place a cast iron skillet in the oven while it’s heating.
- Once the skillet is hot, melt 1 teaspoon of Crisco in it, ensuring it coats the bottom evenly.
- Carefully pour the Mexican Cornbread batter into the hot skillet.
- Bake for 30-35 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for a few minutes before serving.
