Mexican Cornbread
This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house.
NOTES:
Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party.
I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :)
Mexican Cornbread
This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house.
NOTES:
Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party.
I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :)
Cooking Instructions
- 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.
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