The best delicious Mexican Cornbread #1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Cornbread #1 recipe today!
Hello my friends, this Mexican Cornbread #1 recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Cornbread #1 is amazingly delicious, and addictive, everyone will be asking for more Mexican Cornbread #1.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Cornbread #1.
Ready to make this Mexican Cornbread #1 Recipe? Let’s do it!
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1 1/2 c White Cornmeal 1 c Sharp Cheddar Cheese, Grated
1/2 c Flour 3 Jalapeno Chiles, Seeded
1 tb Sugar 2 lg Eggs
2 ts Baking Powder 1 1/2 c Buttermilk
1 ts Baking Soda 3 tb Unsalted Butter
1 ts Salt
Heat a well-seasoned 9-inch cast-iron skillet over low heat. Into a
bowl, sift together the cornmeal, flour, sugar, salt, baking powder,
and soda. Add the cheese and the chiles, and toss the mixture well.
In a small bowl, whisk together the eggs and buttermilk. In the
skillet, melt the butter and whisk it into the buttermilk mixture.
Add the buttermilk mixture to the cornmeal mixture and stir the
batter until it is thoroughly mixed. Pour it into the heated skillet.
Bake the cornbread in the middle of a preheated 425f oven for 25-30
minutes or until it pulls away from the sides slightly and the top of
the bread is lightly browned. from Bill Neal, a North Carolina
restauranteur and author, a 1990
Yields
1 servings
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