Mexican Cornbread PT40M https://img1.recipesrun.com/201907/2019/1010/c9/1/553178/300x200x50.png 12 servings Ingredients: 2 fresh green chiles 1 cup sweet corn, fresh, thawed or canned 1 cup shredded cheddar cheese 1/2 cup sugar, leave out if you don't like it sweet 1/4 cup melted butter or shortening 1 cup milk 2 eggs, beaten 1/2 tsp. salt 1 tbsp. baking powder 1 cup yellow cornmeal 1 cup all-purpose flour, sifted
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Mexican Cornbread

By zhanghengshuo

12 Person
40 Minutes
277 Calories
This Mexican cornbread features diced green chiles, sweet corn, and cheddar cheese. We like to use fresh Anaheim or poblano chile peppers, but you can substitute canned green chiles. The chile peppers have a tough outer skin, so we char them on a dry skillet and then steam them in a paper bag. Steaming them in the bag makes it easy to slip the skins off, and charring them develops plenty of sweet, smoky flavor. If you're using canned chiles, the skins are already off so you can skip that step.

Ingredients

  • 2 fresh green chiles

  • 1 cup sweet corn, fresh, thawed or canned

  • 1 cup shredded cheddar cheese

  • 1/2 cup sugar, leave out if you don't like it sweet

  • 1/4 cup melted butter or shortening

  • 1 cup milk

  • 2 eggs, beaten

  • 1/2 tsp. salt

  • 1 tbsp. baking powder

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour, sifted

Method

  • 01
    Preheat oven to 400 degrees F.​ Thoroughly grease and flour a 9" × 9" baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.
  • 02
    Sift together the flour, cornmeal, baking powder, and salt.​ Combine the milk, eggs, butter (or shortening) and sugar.​
  • 03
    Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten to fifteen seconds. Then fold in the corn, diced peppers, and cheese, but don't overmix the batter or your cornbread will be too tough.
  • 04
    Pour the batter into your prepared pan and bake the cornbread immediately. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan. Enjoy!

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    Mexican Cornbread

    4.8

    ( By zhanghengshuo )

    This Mexican cornbread features diced green chiles, sweet corn, and cheddar cheese. We like to use fresh Anaheim or poblano chile peppers, but you can substitute canned green chiles. The chile peppers have a tough outer skin, so we char them on a dry skillet and then steam them in a paper bag. Steaming them in the bag makes it easy to slip the skins off, and charring them develops plenty of sweet, smoky flavor. If you're using canned chiles, the skins are already off so you can skip that step.
    01 Information
    • Grade easy
    • Serving 12 servings
    • Calorie 277 Kcal
    • Prep Time 10 Mins
    • Cook Time 30 Mins
    • Total Time 40 Mins
    02 Ingredients
    2 fresh green chiles
    1 cup sweet corn, fresh, thawed or canned
    1 cup shredded cheddar cheese
    1/2 cup sugar, leave out if you don't like it sweet
    1/4 cup melted butter or shortening
    1 cup milk
    2 eggs, beaten
    1/2 tsp. salt
    1 tbsp. baking powder
    1 cup yellow cornmeal
    1 cup all-purpose flour, sifted
    03 Method
    Step 1
    Preheat oven to 400 degrees F.​ Thoroughly grease and flour a 9" × 9" baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.
    Step 2
    Sift together the flour, cornmeal, baking powder, and salt.​ Combine the milk, eggs, butter (or shortening) and sugar.​
    Step 3
    Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten to fifteen seconds. Then fold in the corn, diced peppers, and cheese, but don't overmix the batter or your cornbread will be too tough.
    Step 4
    Pour the batter into your prepared pan and bake the cornbread immediately. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan. Enjoy!
    04 Author
    zhanghengshuo zhanghengshuo
    91 Recipes

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