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Recipe By Jaxters

Ref: 843
Heading: Bread & Baking
Cuisine: Mexican
Food Type: Vegetarian
No of Portions: 16
Change no of portions required to :

Ingredients & Prep

   280 ml  Buttermilk
   180 g  Cornmeal fine
   130 g  Self raising flour
   120 g  Butter unsalted melted
   150 g  Cheddar or Monterey cheese grated
   1/2 Red sweet/bell pepper finely chopped
   1 Egg large
   4 Spring onions finely sliced
   60 g  Agave nectar or golden syrup
   50 g  jalapeño from a jar chopped
   1 tsp  Baking powder
   1 tsp  Bicarbonate of soda
   1/2 tsp  Salt


  Step 1
Pre-heat oven to 180'c fan.
  Step 2
In a bowl mix cornmeal, flour, salt baking powder & bicarb.
  Step 3
In another bowl mix buttermilk, egg, syrup & butter together.
  Step 4
Pour wet ingredients & mix into the dry then fold into a batter.
  Step 5
Next fold in the cheese, spring onion, sweetcorn & chopped jalapeño.
  Step 6
Pour batter into a spring-form cake tin (best) greased with butter & a round piece of greaseproof paper on the bottom, or pour batter into a baking tin also grease with butter & a piece of paper on the bottom.
  Step 7
Place tin in the oven for 25 to 30 mins, take out & test by inserting a skewer or cocktail stick in, if it comes out clean its done, if not put back in the over for a further 6 mins & re check.
  Step 8
Allow to cool, but best eaten warm with butter.

Suggestion & Tips

The vinegar from the jalapeño will make the batter foam so mix then pour into tin straightaway & cook
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