Easiest Way to Make Award-winning Mexican Cornbread

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mexican cornbread. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mexican Cornbread is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Mexican Cornbread is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have mexican cornbread using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mexican Cornbread:

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

Steps to make 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.

So that is going to wrap this up for this exceptional food mexican cornbread recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!