Mexican Cornbread
Description: This Mexican Cornbread is a delightful accompaniment to homemade chili, offering a burst of flavor and texture that perfectly complements the hearty warmth of the chili. It’s a personal favorite of mine, not only because of its delicious taste but also because of its simple and straightforward preparation process.
Recipe Category: Breads 🍞
Keywords: Mexican, < 60 Mins ⏱️
Nutritional Information (per serving):
- Calories: 187.8
- Fat Content: 8.8g
- Saturated Fat Content: 4.9g
- Cholesterol Content: 54.7mg
- Sodium Content: 226.7mg
- Carbohydrate Content: 23g
- Fiber Content: 1.7g
- Sugar Content: 0.4g
- Protein Content: 5.2g
Recipe Yield: 18-24 muffins
Ingredients:
| Ingredients | Quantities |
|---|---|
| Cornmeal | 3 cups |
| Self-rising flour | 1/2 cup |
| Butter | 1/2 cup |
| Onion | 1 |
| Cheese | 1 cup |
| Milk | 4 cups |
| Eggs | 1 |
| Mexicorn | 1 can |
| Bell peppers (optional) | 1 |
Instructions:
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Preheat Oven:
- Preheat your oven to 350°F (175°C). This ensures that the oven is ready when your batter is prepared, speeding up the overall cooking process.
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Prepare Batter:
- In a large mixing bowl, combine the cornmeal, self-rising flour, milk, eggs, and butter. Stir the ingredients together until they are well incorporated and form a smooth batter.
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Add Flavorful Ingredients:
- Mix in the Mexicorn (a type of canned corn with added spices), finely chopped onion, and bell peppers if using. These ingredients add a burst of flavor and texture to the cornbread mixture.
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Adjust Consistency (if needed):
- Depending on the consistency of your batter, you may need to adjust it by adding a little more milk if it appears too thick. Aim for a smooth and pourable batter consistency.
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Grease Baking Vessels:
- Prepare your baking vessels by greasing them lightly to prevent the cornbread from sticking. You can use either two greased iron skillets or muffin pans, depending on your preference.
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Fill Baking Vessels:
- Pour the prepared batter into the greased baking vessels, filling them evenly to ensure uniform cooking.
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Bake:
- Place the filled baking vessels into the preheated oven and bake for approximately 40 minutes, or until the cornbread turns a beautiful golden brown color. Keep an eye on the cornbread towards the end of the baking time to avoid overcooking.
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Check for Doneness:
- To ensure that the cornbread is fully cooked, insert a toothpick into the center of the cornbread. If it comes out clean or with just a few moist crumbs attached, the cornbread is ready.
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Cool and Serve:
- Once baked, allow the Mexican Cornbread to cool slightly before serving. This allows the flavors to meld together and makes it easier to handle. Serve the cornbread alongside your favorite homemade chili or enjoy it on its own as a tasty snack or side dish.
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Store leftovers (if any):
- If you have any leftover cornbread, store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cornbread for longer storage, ensuring that it’s tightly wrapped to prevent freezer burn.
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Reheat (if necessary):
- To reheat leftover cornbread, simply warm it in the oven at 350°F (175°C) for a few minutes until heated through. Alternatively, you can microwave individual portions for a quick and convenient snack or meal accompaniment.
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Enjoy!
- Sit back, relax, and savor the delightful flavors and textures of this homemade Mexican Cornbread. Whether enjoyed alongside chili or as a standalone treat, it’s sure to be a hit with family and friends alike! 🌽🍞🌶️
