Mexican recipes
Cornbread
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25 min
Serves 4 - 6
Mexican
Ingredients
- 2 tbsp vegetable oil 30 ml vegetable oil
- 2 cup cornmeal 480 ml cornmeal
- 1/2 cup sifted all purpose flour 120 ml sifted all purpose flour
- 1 tsp baking powder 4.9 ml baking powder
- 1 tsp salt 4.9 ml salt
- 1 egg lightly beaten 1 egg lightly beaten
- 2 cup buttermilk 480 ml buttermilk
Method
Preheat oven to 450 degrees F.
Put the vegetable oil in a cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
In a bowl mix the cornmeal, flour, baking powder and salt. In another bowl whisk the egg and buttermilk. Pour the egg and buttermilk in the flour mixture and mix until you get a smooth mixture.
Take the skillet out of the oven, pour the hot oil into the batter, and mix.
Pour the batter onto the cast iron skillet, place in the oven and bake for 20 minutes.
The cornbread should be brown on top and pulling away from the sides of the skillet.
Put the vegetable oil in a cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
In a bowl mix the cornmeal, flour, baking powder and salt. In another bowl whisk the egg and buttermilk. Pour the egg and buttermilk in the flour mixture and mix until you get a smooth mixture.
Take the skillet out of the oven, pour the hot oil into the batter, and mix.
Pour the batter onto the cast iron skillet, place in the oven and bake for 20 minutes.
The cornbread should be brown on top and pulling away from the sides of the skillet.
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