The best delicious Raised Mexican Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raised Mexican Cornbread recipe today!
Hello my friends, this Raised Mexican Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Raised Mexican Cornbread is amazingly delicious, and addictive, everyone will be asking for more Raised Mexican Cornbread.
What Makes This Raised Mexican Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raised Mexican Cornbread.
Ready to make this Raised Mexican Cornbread Recipe? Let’s do it!
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NORMA WRENN NPXR56B
2 pk Yeast
1 c Cornmeal
1/2 ts Soda
1 c Buttermilk
1 Onion; chopped
1 tb Salt
1 tb Brown sugar
2 Eggs
1 1/2 c Cheddar cheese; grated
1 c Cream style corn
3 Hot chili peppers; chopped
-fine
6 1/2 c To 7 cups flour
1/4 c Margarine; melted
In large bowl mix yeast, cornmeal and soda. Set aside. In saucepan heat
buttermilk, onion, oil, salt and sugar until very warm (130 degrees). Stir
into cornmeal mixture. Beat in eggs, then cheese, corn and peppers. Stir in
5 cups flour. Turn out on lightly floured surface. Knead until smooth and
elastic.
Place in greased bowl, turn over. Cover and let rise until doubled –
about 1-1/2 hours. Grease two loaf pans, dust with cornmeal. Divide dough
in half. Shape loaves and place in pans. Cover, let rise until double
(30-45 minutes). Bake in 400-degree oven 25-30 minutes. Remove from pans,
brush with melted margarine and let cool.
Yields
2 Servings
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