Recipe Name: Mexican Cornbread 🌽🍞
Cook Time: 30 minutes
Prep Time: 20 minutes
Total Time: 50 minutes
Description: This cherished recipe hails from the beloved grandmother of the cook, a treasure passed down through generations. After numerous failed attempts to replicate this delightful dish, the secret was finally unveiled through a heartfelt request to the grandmother herself. Though she may no longer be with us, her culinary legacy lives on in this savory cornbread recipe. Prepare to indulge in a taste of tradition and nostalgia, lovingly crafted to perfection.
Recipe Category: Breads 🥖
Keywords: Mexican, < 60 Mins, For Large Groups 🎉
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Sugar |
| 3 | Eggs |
| 3 cups | Milk |
| 1 1/2 cups | All-purpose flour |
| 6 cups | Yellow cornmeal |
| 1 cup | Vegetable oil or Crisco, or reserved bacon fat for best results |
| 1 cup | Green chilies, chopped |
| 1 1/2 tsp | Baking powder |
| 1 tsp | Salt |
Nutritional Information (Per Serving):
- Calories: 303.4
- Fat Content: 19.9g
- Saturated Fat Content: 5g
- Cholesterol Content: 49.2mg
- Sodium Content: 595.9mg
- Carbohydrate Content: 26.2g
- Fiber Content: 2.2g
- Sugar Content: 4g
- Protein Content: 7.1g
Servings: 16
Yield: 2 pones 🍽️🍽️
Recipe Instructions:
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Preheat Oven: Set the oven to 425°F (220°C) and allow it to preheat while you prepare the batter.
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Prepare Skillets: Place 3 tablespoons of Crisco, vegetable oil, or for optimal flavor, reserved bacon fat, into each of two 8-9 inch iron skillets.
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Heat Skillets: Put the skillets into the oven as it preheats, allowing the fats to melt and the skillets to heat up.
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Mix Batter: In a large mixing bowl, combine the sugar, eggs, milk, all-purpose flour, yellow cornmeal, chopped green chilies, baking powder, and salt. Stir until well combined.
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Divide Batter: Once the skillets are hot, carefully remove them from the oven. Divide the batter equally between the two skillets, spreading it out evenly.
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Bake: Place the skillets back into the oven and bake for approximately 30 minutes, or until the cornbread is golden brown and cooked through.
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Cool and Serve: Once baked, remove the skillets from the oven and allow the cornbread to cool slightly. Then, carefully remove the cornbread from the skillets and transfer to a wire rack to cool completely.
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Note: The cook suggests that using only 1/2 cup of oil also yields excellent results, so feel free to adjust according to your preference.
This Mexican Cornbread recipe is a delightful addition to any meal, perfect for sharing with loved ones and creating cherished memories around the dinner table. Enjoy the rich flavors and heartwarming nostalgia with every bite! 🌶️🍞
