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This is my own recipe that had some influence from my brother with our love for the south and the southwest. Goes great with a nice juicy thanksgiving turkey on a cool day.
Ingredientes
- 1 1/2 c self-rising cornmeal
- 1/2 c self-rising flour
- 1/2 c sugar
- 2 eggs
- 1 1/3 c milk
- 1/4 c oil
- 1/2 c corn kernals
- 2 jalapenos (diced)
- 1/8 c onions (diced)
- 1 lime (juiced)
- 2 tbsp honey
- 2 tbsp butter
- One 8" or 9" cast-iron skillet
Direcciones
- 1. Preheat oven to 450°.
- 2. Soak corn and onions in the lime juice.
- 3. Put oil into skillet, being sure to coat entire inner surface of
- skillet, and then place skillet into warming oven. (This achieves 2
- goals: The oil is thinned prior to adding it to the batter, and the
- skillet is already hot when you add the complete mixture, ensuring a
- crisp outer edge.)
- 4. After 15 minutes strain corn and onion from lime juice.
- 5. Mix together all dry ingredients. Mix in the milk,eggs,corn, jalapenos, and onions.
- 6. Making sure the skillet and oil are quite hot, but not smoking
- (about 5 minutes in the warming oven), steadily pour and stir in the
- hot oil into the rest of the batter. You want to stir as the oil is
- being poured, or you may risk burning the batter.
- 7. Pour the batter into the now hot pan. If you're lucky, it will
- spatter as it hits the hot iron.
- 8. After batter is in pan place into oven about 20-24 minutes. The top sould be golden-brown and cracking a bit from rising. After taking it out of the oven and is still hot spread the butter and drizzel the honey over the top.
- 9. Allow the cornbread enough time to soak the honey and butter in befor serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 8 servings | |
| Calories 332 | |
| Calories from Fat 113 | 34% |
| Total Fat 12.75g | 16% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.18g | |
| Cholesterol 58mg | 19% |
| Sodium 154mg | 6% |
| Potassium 149mg | 4% |
| Total Carbs 49.29g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 19.86g | 13% |
| Protein 5.79g | 9% |
Menus and Pairings
Va Bien Con: Beans, turkey, chicken, soup
Evaluaciones
27 de Octubre de 2008
I love cornbread. Found this to be a wonderful twist to a classic recipe!Yo he cocinado/probado esta receta1 person likes this review-
27 de Octubre de 2008
What an easy but the best cornbread recipe I have every tried, went well with the habanero chickenYo he cocinado/probado esta receta
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27 de Octubre de 2008
this tasted like my moms cornbread from when I was a child, but spicy 10 STARSYo he cocinado/probado esta receta
22 de Noviembre de 2010
I can never find self-rising flour, let alone self-rising cornmeal where I live. I have a formula for self-rising flour and wonder if it would work for the cornmeal?
For 3 cups:
3 cups all purpose flour
1 tsp. salt
1Tbsp. baking powder
What do you think?
Comentarios
- 24 de Octubre de 2009Dan, this really sounds great. My husband and I love Mexican cornbread. We cheat and use store mix and add some chopped jalapenos and some of the juice from the jalapenos as part of the liquid. Really great. But... I want to try this homemade cornbread. Made in the iron skillet is the ONLY way!
10 de Noviembre de 2008Hi Daniel this sounds good, I saved it to my folder for future use.
