Step-by-Step Guide to Make Quick Mexican Cornbread
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Before you jump to Mexican Cornbread recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it appears we all recognize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone's active contribution. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen is a good place to start saving energy by going more green.
A lot of electricity is consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. If you're in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably straightforward to live green, all things considered. It's concerning being functional, more often than not.
We hope you got benefit from reading it, now let's go back to mexican cornbread recipe. To make mexican cornbread you need 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mexican Cornbread:
- Provide 2 of eggs.
- Take 1/4 cup of vegetable oil.
- You need 1 cup of buttermilk.
- Get 1 1/2 cup of cheddar cheese, shredded.
- Get 8 oz of cream corn.
- Provide 2 of jalapeños, minced.
- Prepare 1 cup of corn meal, unleavened.
- Prepare 1/2 cup of all-purpose flour.
- Take 2 tsp of baking powder.
- Provide 1/2 tsp of baking soda.
- Get 1/2 tsp of salt.
- Use 1 tbsp of sugar.
- Use of corn meal.
- You need of vegetable oil.
Instructions to make Mexican Cornbread:
- Place your cast iron skillet in your oven and pre-heat both to 350°F.
- In a medium bowl, beat the eggs. Whisk in the buttermilk. Then slowly stream in the vegetable oil while whisking constantly..
- Stir in the cheddar, corn and jalapeños and mix thoroughly..
- 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..
- 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..
- 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..
- 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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