Это предварительный просмотр рецепта "Mexican Cornbread".

Рецепт Mexican Cornbread
by Nancy Jo 'Schmidt' Austin

Mexican Cornbread

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.

Рейтинг: 4/5
Avg. 4/5 1 голос
  США American
  Порций: 8

Ингредиенты

  • 2 eggs
  • 1/4 cup oil
  • 1 cup buttermilk, yogurt or kefir
  • 1 1/2 cups shredded Cheddar cheese
  • 1 can cream-style corn
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Инструкции

  1. Preheat oven to 350 degrees F
  2. Grease an 8 inch square baking dish or a 9 inch cast iron skillet.
  3. In a small bowl, beat eggs. Mix in oil and dairy.
  4. Stir in 1c shredded cheese and creamed corn
  5. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt.
  6. Stir the egg mixture into the dry ingredients. Mix well.
  7. If using a skillet, preheat it on the stove until the fat is almost smoking.
  8. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
  9. Bake for 30 to 35 minutes until center is set and top is golden brown.