How to Prepare Perfect Mexican Cornbread

Mexican Cornbread. Absolute Mexican Cornbread Absolute Mexican Cornbread. This is the best cornbread recipe esp. Mexican that I have ever tasted!!!

You really should try this esp. if you are from the South!!! A friend shared this delicious Mexican cornbread and it was a big hit. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. You can have Mexican Cornbread using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mexican Cornbread

1. Prepare 2 of eggs.
2. Prepare 1/4 cup of vegetable oil.
3. You need 1 cup of buttermilk.
4. Prepare 1 1/2 cup of cheddar cheese, shredded.
5. You need 8 oz of cream corn.
6. Prepare 2 of jalapeños, minced.
7. You need 1 cup of corn meal, unleavened.
8. Prepare 1/2 cup of all-purpose flour.
9. Prepare 2 tsp of baking powder.
10. It's 1/2 tsp of baking soda.
11. Prepare 1/2 tsp of salt.
12. Prepare 1 tbsp of sugar.
13. You need of corn meal.
14. You need of vegetable oil.

This is a straightforward dry-ingredient-meets-wet-ingredient recipe. Mix up the dry ingredients: Cornmeal. I like a medium-grind cornmeal like this one, which gives the Mexican cornbread extra texture, but if you don't have it on hand, regular finer-grind cornmeal works too.; White Whole Wheat Flour. Like many of the jazzed up Mexican style cornbread recipes out there, my recipe includes a can of creamed corn.

Mexican Cornbread step by step

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..

For even more texture and corn-i-ness, I've also added some frozen corn. Sour cream adds amazing moisture and a flavor punch comes from diced green chiles and pepper Jack cheese. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well. She says "This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it.