Mexican Cornbread
Components:
- One cup of cornmeal
- One cup of flour for all purposes
- One-third tsp baking powder
- One tsp salt
- one cup of milk
- one-fourth cup vegetable oil
- Two big eggs
- One cup of fresh, frozen, or canned corn kernels
- One cup of cheddar cheese, shredded
- Adjust to taste. 1/2 cup diced jalapeños (fresh or pickled).
- (Optional) 1/2 cup chopped green onions
- 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.