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Mexican Cornbread

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Table of Contents hide
1 Components:
1.1 Guidelines:

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.

» MORE:  Classic Sour Cream Butter CookiesClassic Sour Cream Butter Cookies Table of Contents Ingredients For the Cookies Butter – 115 g (softened) Salt – a pinch Sugar – 120 g Vanilla sugar – 1 tsp Sour cream – 150 g Egg – 1 pc All-purpose flour – 420 g Baking powder – 15 g Instructions 1. Prepare the Ingredients Soften the butter: Leave the butter at room temperature for 30–45 minutes or until it becomes soft but not melted. Preheat your oven: Set it to 180°C (356°F) and line a baking sheet with parchment paper. 2. Make the Dough Cream the butter and sugars: In a large mixing bowl, beat the softened butter with the sugar and vanilla sugar until the mixture is pale and fluffy. Add the egg and sour cream: Mix in the egg, followed by the sour cream, ensuring everything is well combined. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft, pliable dough forms. 3. Shape the Cookies Lightly flour your work surface and roll out the dough to a thickness of about 0.5 cm (1/4 inch). Use cookie cutters to cut out shapes of your choice—stars, circles, hearts, or classic rounds. Alternatively, you can roll the dough into small balls and flatten them slightly with the palm of your hand. Arrange the cookies on the prepared baking sheet, leaving a little space between each one. See also Whole Wheat Bread Recipe 4. Bake Bake the cookies in the preheated oven for 15–20 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking, as this will make them less tender. 5. Cool and Serve Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy them as is or decorate with powdered sugar, icing, or melted chocolate for an extra touch.

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