Mexican Cornbread Recipe

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Mexican Cornbread Recipe
Ingredients for Mexican Cornbread Recipe
1 1/2 c self-rising cornmeal
1/2 c self-rising flour
1/2 c sugar
2 eggs
1 1/3 c milk
1/4 c oil
1/2 c corn kernals
2 jalapenos (diced)
1/8 c onions (diced)
1 lime (juiced)
2 tbsp honey
2 tbsp butter
One 8" or 9" cast-iron skillet

Now Follow the directions for fixing this Mexican Cornbread Recipe

How to make Mexican Cornbread Recipe

1. Preheat oven to 450°.
2. Soak corn and onions in the lime juice.
3. Put oil into skillet, being sure to coat entire inner surface of skillet, and then place skillet into warming oven. (This achieves 2 goals: The oil is thinned prior to adding it to the batter, and the skillet is already hot when you add the complete mixture, ensuring a crisp outer edge.)
4. After 15 minutes strain corn and onion from lime juice.
5. Mix together all dry ingredients. Mix in the milk,eggs,corn, jalapenos, and onions.
6. Making sure the skillet and oil are quite hot, but not smoking (about 5 minutes in the warming oven), steadily pour and stir in the hot oil into the rest of the batter. You want to stir as the oil is being poured, or you may risk burning the batter.
7. Pour the batter into the now hot pan. If you're lucky, it will spatter as it hits the hot iron.
8. After batter is in pan place into oven about 20-24 minutes. The top should be golden-brown and cracking a bit from rising. After taking it out of the oven and is still hot spread the butter and drizzle the honey over the top.
9. Allow the cornbread enough time to soak the honey and butter in before serving.

I hope you enjoy my Mexican Cornbread Recipe

Amount Per Serving %DV
Serving Size 128g
Recipe makes 8 servings
Calories 331
Calories from Fat 111 34%
Total Fat 12.62g 16%
Saturated Fat 3.46g 14%
Trans Fat 0.18g
Cholesterol 53mg 18%
Sodium 53mg 2%
Potassium 146mg 4%
Total Carbs 49.44g 13%
Dietary Fiber 1.7g 6%
Sugars 19.86g 13%
Protein 5.66g 9%

Fixing this Mexican Cornbread Recipe can be addictive and cause your family to love you even more! Please use this recipe with caution, as the side effects are irreversible!

Great tasting Mexican Cornbread Recipe

You will love this Mexican Cornbread Recipe!

Cook ahead and freeze it!

Ingredients for Mexican Cornbread Recipe

• 1 1/2 c self-rising cornmeal
• 1/2 c self-rising flour
• 1/2 c sugar
• 2 eggs
• 1 1/3 c milk
• 1/4 c oil
• 1/2 c corn kernals
• 2 jalapenos (diced)
• 1/8 c onions (diced)
• 1 lime (juiced)
• 2 tbsp honey
• 2 tbsp butter
• One 8" or 9" cast-iron skillet

Cooking Mexican Cornbread Recipe Directions
1. Preheat oven to 450°.
2. Soak corn and onions in the lime juice.
3. Put oil into skillet, being sure to coat entire inner surface of skillet, and then place skillet into warming oven. (This achieves 2 goals: The oil is thinned prior to adding it to the batter, and the skillet is already hot when you add the complete mixture, ensuring a crisp outer edge.)
4. After 15 minutes strain corn and onion from lime juice.
5. Mix together all dry ingredients. Mix in the milk,eggs,corn, jalapenos, and onions.
6. Making sure the skillet and oil are quite hot, but not smoking (about 5 minutes in the warming oven), steadily pour and stir in the hot oil into the rest of the batter. You want to stir as the oil is being poured, or you may risk burning the batter.
7. Pour the batter into the now hot pan. If you're lucky, it will spatter as it hits the hot iron.
8. After batter is in pan place into oven about 20-24 minutes. The top should be golden-brown and cracking a bit from rising. After taking it out of the oven and is still hot spread the butter and drizzle the honey over the top.
9. Allow the cornbread enough time to soak the honey and butter in before serving.

Hot water cornbread

Cooked on a rangetop, one frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal (cornmeal with soda or some other chemical leavener added) into a skillet of hot oil, and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These small (3-4" diameter) fried breads are soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of wheat flour is added to the batter. This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.