The best delicious Mexican Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Cornbread recipe today!
Hello my friends, this Mexican Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Cornbread is amazingly delicious, and addictive, everyone will be asking for more Mexican Cornbread.
What Makes This Mexican Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Cornbread.
Ready to make this Mexican Cornbread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 c White Cornmeal
1/2 c Flour
1 tb Sugar
2 ts Baking Powder
1 ts Baking Soda
1 ts Salt
1 c Sharp Cheddar Cheese, Grated
3 Jalapeno Chiles, Seeded
2 lg Eggs
1 1/2 c Buttermilk
3 tb Unsalted Butter
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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