Receta Mexican Cornbread
by Nancy Jo 'Schmidt' Austin
This is not regular cornbread! I love grits and cornmeal mush unsweetened. My husband likes putting syrup on any cornbread. I tried a Mexican corn cake, but it was too sweet for me so I started experimenting. This comes out of the oven really soft, but quickly firms up to a flavorful, dense, cornbread.
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American
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Raciónes: 8 |
Ingredientes
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2 eggs
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1/4 cup oil
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1 cup buttermilk, yogurt or kefir
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1 1/2 cups shredded Cheddar cheese
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1 can cream-style corn
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1 cup cornmeal
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1/2 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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Direcciones
- Preheat oven to 350 degrees F
- Grease an 8 inch square baking dish or a 9 inch cast iron skillet.
- In a small bowl, beat eggs. Mix in oil and dairy.
- Stir in 1c shredded cheese and creamed corn
- In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt.
- Stir the egg mixture into the dry ingredients. Mix well.
- If using a skillet, preheat it on the stove until the fat is almost smoking.
- Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
- Bake for 30 to 35 minutes until center is set and top is golden brown.
Receta Mexican Cornbread
