Mexican Cornbread

Components:

1. One cup of cornmeal
2. One cup of flour for all purposes
3. One-third tsp baking powder
4. One tsp salt
5. one cup of milk
6. one-fourth cup vegetable oil
7. Two big eggs
8. One cup of fresh, frozen, or canned corn kernels
9. One cup of cheddar cheese, shredded
10. Adjust to taste. 1/2 cup diced jalapeños (fresh or pickled).
11. (Optional) 1/2 cup chopped green onions
12. One teaspoon of optional cumin

Guidelines:

Warm up the oven:

• Set oven temperature to 400°F, or 200°C. Grease a cast-iron skillet or 9×13-inch baking dish.

Combine the dry ingredients:

• Mix the flour, cornmeal, baking powder, salt, and cumin (if using) in a big bowl.

Mix the Wet Ingredients:

• Beat the eggs, milk, and vegetable oil together thoroughly in a separate basin.

Blend Concoctions:

• Mixing until just mixed, pour the wet components into the dry ingredients. Avoid over-mixing.

Include Extras:

• Once uniformly spread, fold in the corn kernels, cheese, jalapeños, and green onions.

Cook:

• Fill the skillet or baking dish with the batter. A toothpick inserted in the center should come out clean after baking for 25 to 30 minutes, or until the cake is golden brown.

Serve:

• Before slicing, let it cool slightly. Warm up and serve with your preferred chili or butter.

Savor your delicious cornbread from Mexico! It goes well as a snack or as a match for soups and stews.