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Before you jump to Mexican Cornbread recipe, you may want to read this short interesting healthy tips about Healthy Vitality Goodies.
Healthy and balanced eating encourages a feeling of wellness. We tend to feel way less gross after we increase our consumption of nutritious foods and lower our consumption of processed foods. Eating more vegetables helps you feel better than eating a piece of pizza. This is often a problem, nonetheless, when it comes to eating between snacks. Shopping for snacks can be a difficult task because you have so many options. There’s nothing like one of these simple healthy foods if you want an energy-boosting treat.
Whole grain snacks are an excellent choice for a fast wholesome snack. A piece of whole wheat toast, for example is a great snack in the early morning. Eating on the run may be much healthier with wholesome chips and crackers. Whole grains are always better than processed grains present in white bread.
You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to mexican cornbread recipe. To cook mexican cornbread you only need 14 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Mexican Cornbread:
- Use 2 eggs
- Get 1/4 cup vegetable oil
- Take 1 cup buttermilk
- Get 1 1/2 cup cheddar cheese, shredded
- Use 8 oz cream corn
- Prepare 2 jalapeños, minced
- Use 1 cup corn meal, unleavened
- Use 1/2 cup all-purpose flour
- Prepare 2 tsp baking powder
- You need 1/2 tsp baking soda
- You need 1/2 tsp salt
- Provide 1 tbsp sugar
- Get corn meal
- Get vegetable oil
Instructions to make Mexican Cornbread:
- Place your cast iron skillet in your oven and pre-heat both to 350°F
- In a medium bowl, beat the eggs. Whisk in the buttermilk. Then slowly stream in the vegetable oil while whisking constantly.
- Stir in the cheddar, corn and jalapeños and mix thoroughly.
- In a large bowl, whisk together the corn meal, flour, baking soda, baking powder, sugar and salt. Then pause right here if the oven isn't finished pre-heating.
- When your oven has finished pre-heating, its time to finish up. Pour the liquid mix into the dry mix and whisk together thoroughly. This is a thin batter so expect it to be runny, but if its too thin sprinkle in a bit more corn meal. I usually add maybe an extra tablespoon or two, depending on how it looks.
- Now we want to work quickly so the cast iron doesn't cool down too much, so put on your oven mitt and grab your vegetable oil. Quickly remove skillet from the oven, pour in just a bit of vegetable oil and quickly swirl it around to coat the pan. Don't skip the sides when you're twisting and turning, but work quickly so it stays really hot. As soon as its coated, pour in the batter. You want it to sizzle around the edges as it goes in so you get that great cornbread crust.
- Now back in the oven to bake for 30-35 minutes. When its done it should be golden brown on top and should bounce back firmly if you press down in the center. I turn mine out upside-down on a dinner plate and just serve it that way.
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