| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| White cornmeal | 1 cup |
| Egg | 1 |
| Oil | 1/2 cup |
| Buttermilk | 1 cup |
| Drained mexi-corn | 1 can |
| Medium diced onion | 1 |
| Medium diced green pepper | 1 |
| Shredded cheese | 1 cup |
| Red pepper | 1/2 tsp |
Instructions:
Mixing it Up
Now that you have all your ingredients ready, it’s time to mix them together to create the perfect Mexican Cornbread batter. Here’s a simple step-by-step process:
- In a mixing bowl, combine the all-purpose flour and white cornmeal.
- Add the egg and oil to the mixture and stir well.
- Slowly pour in the buttermilk and continue stirring until the batter is smooth
- Carefully fold in the drained mexi-corn, diced onion, diced green pepper, shredded cheese, and red pepper.
- Your Mexican Cornbread batter is now ready!
Baking the Mexican Cornbread
To achieve that golden crust and irresistible aroma, follow these baking instructions:
- Preheat your oven to 400°F (200°C).
- Place a cast iron skillet in the oven while it’s heating.
- Once the skillet is hot, melt 1 teaspoon of Crisco in it, ensuring it coats the bottom evenly.
- Carefully pour the Mexican Cornbread batter into the hot skillet.
- Bake for 30-35 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for a few minutes before serving.
