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Mexican Cornbread
Mexican Cornbread

Before you jump to Mexican Cornbread recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is nowadays a great deal more popular than it used to be and rightfully so. There are many diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. There are more and more efforts to try to get us to adopt a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically assume that healthy diets require a lot of work and will significantly change how they live and eat. It is possible, however, to make a few minor changes that can start to make a good impact on our everyday eating habits.

One way to deal with this to start seeing some results is to understand that you do not have to change everything immediately or that you have to completely do away with certain foods from your diet. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. Sooner or later, you will likely see that you will eat more and more healthy food as your taste buds get used to the change. Over time, your eating habits will change and your new eating habits will completely replace the way you ate in the past.

Therefore, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got benefit 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 cook it.

The ingredients needed to make Mexican Cornbread:
  1. You need 2 eggs
  2. Use 1/4 cup vegetable oil
  3. You need 1 cup buttermilk
  4. Use 1 1/2 cup cheddar cheese, shredded
  5. You need 8 oz cream corn
  6. Provide 2 jalapeños, minced
  7. You need 1 cup corn meal, unleavened
  8. You need 1/2 cup all-purpose flour
  9. Get 2 tsp baking powder
  10. Provide 1/2 tsp baking soda
  11. Get 1/2 tsp salt
  12. Prepare 1 tbsp sugar
  13. Prepare corn meal
  14. Get vegetable oil
Instructions to make Mexican Cornbread:
  1. Place your cast iron skillet in your oven and pre-heat both to 350°F
  2. In a medium bowl, beat the eggs. Whisk in the buttermilk. Then slowly stream in the vegetable oil while whisking constantly.
  3. Stir in the cheddar, corn and jalapeños and mix thoroughly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Cream-style corn and buttermilk keeps every piece of cornbread moist and tender. Try this simple to make and delicious Mexican Cornbread Casserole for dinner. It is sure to be a family favorite. I like this cornbread because of its great taste. Moist and so easy to mix up.

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