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SIMPLE Mexican Corn Bread – Follow Us


Mexican corn bread It's a simple, sweet and flavorful corn bread with soft crumbs with butter. It consists of cream corn, honey, cheddar and jalapeno and lots of flavors!

This Mexican Corn Bread AKA Jalapeno Corn Bread is the great addition to any casual meal. Spread some butter on top and a warm bowl homemade chili sauce or Taco soup. Absolute perfection!

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Cornbread is an simple way to upgrade a main course, but it's just as fun to eat just one piece. This is not your traditional one Sweet grain breadis still a fan favorite here. This simple Mexican cornbread recipe uses extra ingredients like flavorful cheddar and flavorful jalapeno that not only provide a punch but also add great flavor. Honey gives it a subtle sweetness that never surpasses appetizing food, and cream corn gives it just the right amount of moisture. Really the top!

On days when soup, stew, or chilli are on the menu, whisk some of them up to make cleaning easier. When time counts, grab a can and quickly make a Mexican cornbread in the blink of an eye. While your soup is on the stove, put it in the oven and cook until golden brown. Serve warm with a pad of melting butter and watch how quickly they go!

<img class = "indolent indolent-hidden Aligncenter wp-image-143527 size-medium" title = "Mexican cornbread is a simple, sweet and spicy cornbread with a buttery crumb. With cream corn, honey, cheddar and jalapeno and made with Tons of flavors! "Alt =" cornbread ingredients on the counter” width=”720″ height=”514″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2021/02/mexican-cornbread-720×514.jpg”/>

Cooking tips + varieties

  • Use 2 jalapenos to turn the heat up one level or select to abandon the seeds inside (all the power for you). You can also add a can of chopped green peppers or use Mexican corn.
  • If you want all of the flavor of jalapeno but very small heat, be sure to remove ALL seeds.
  • Add the sliced ​​green onions before baking to add some color and flavor to the bread.
  • For a Mexican cornbread version of it Cornbread muffins, Make the batter in the same way, but fill 12 cake tins instead. Bake at 350 ° F until the tips are beautifully golden and the toothpick comes out clean. About 17-20 minutes.
  • Use Jiffy Mix to save time.
  • Fat milk Gives corn bread kind light and moisture. If you have it, use it!
  • Cheddar is used in this recipe, but you can substitute any Mexican cheese or a Monterey Jack for it.

<img class = "indolent indolent-hidden Aligncenter wp-image-143524 size-medium" title = "Mexican cornbread is a simple, sweet and spicy cornbread with a buttery crumb. With cream corn, honey, cheddar and jalapeno and made with Tons of flavors! "Alt =" Mix the batter for Mexican cornbread” width=”720″ height=”720″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2021/02/how-to-make-mexican-cornbread-720×720.jpg”/>

Storage, freezing and reheating

Cornbread can be stored in foil wrapped in a zippered pouch for up to 2 days at room temperature. After cooling, it can be stored in the freezer for 1-2 months. When you're alert to warm up, thaw it overnight or in the refrigerator at room temperature. Wrap in aluminum foil and place in the oven at 350 ° F until completely heated.

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More recipes to enjoy:

Course: set

Local cuisine: Mexican

Keyword: Mexican corn bread

Preparation time: 10 minute

Cooking time: 30th minute

Total time: 40 minute

Portion: 16

Calorie: 188

Mexican cornbread is a simple, sweet and flavorful cornbread with soft crumbs and butter. It consists of cream corn, honey, cheddar and jalapeno and lots of flavors!

  • 3/4 Cup milk or buttermilk
  • 1/4 Cup honey
  • 2 .. large Eggs
  • one Cup All-purpose flour
  • one Cup yellow wheat flour
  • 2 .. teaspoon baking powder
  • one teaspoon kosher salt
  • 1/2 Cup unsalted butter 1 stick melted and cooled slightly
  • 8th ounce Cream corn or Mexican corn
  • 1-2 Jalapeno chilli chopped and seeds removed
  • one Cup grated cheddar cheese
  • Preheat the oven to 350 ° F. Butter a 9 × 9 "pan and set aside.

  • Pour the milk into a measuring cup and whisk the honey and eggs together.

  • Mix the flour, cornmeal, baking powder, and salt in a large bowl. Add the milk mixture and mix until combined. Next, mix in the melted butter, corn, jalapeno, and 1/2 cup cheese. Be careful not to mix too much.

  • Pour into the prepared pan. Scatter the rest of the cheese on top. Bake for 33-35 minutes or until a toothpick is free from the middle. Take it out of the oven and let it cool a small before serving. Divide it into 16 squares. It is top served hot with a small butter (if desired).

Making muffins: Make the batter exactly the same, but pour it into a 12-cup cake pan instead of a baking sheet (each cup should be about 3/4 full). Bake at 350 ° F for 17-20 minutes or until the donut tops are beautifully golden and a toothpick comes out clean.

  • To store: It can be stored at room temperature for 1-2 days. Wrap it in foil and store it in a zippered bag.
  • Freeze: Let cool completely, then wrap in aluminum foil or put in a freezer bag. Store in the freezer for 1-2 months.
  • Thawing: Put it in the refrigerator overnight or thaw at room temperature until it becomes soft and soft (no longer freezes).
  • Warm up: Wrap in aluminum foil and place in the oven at 350 ° C until everything is completely warmed up.

Offer: onedisc | Calorie: 188kcal | Carbohydrates: 21G | Protein: 5G | Fat: 10G | Saturated fatty acids: 6thG | Cholesterol: 47mg | Sodium: 247mg | Potassium: 150mg | Fiber: oneG | Sweets: 6thG | Vitamin A: 331IU | C vitamin: 2 ..mg | Calcium: 97mg | Iron: onemg

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