Mexican Food Recipes
Mexican Skillet Cornbread Recipe
Using a cast iron skillet for making cornbread is optional but this really is the best way to make cornbread recipes. The cast iron allows for air circulation, making the cornbread crisp. A ten inch skillet is ideal for the following cornbread recipe. Perhaps you are using a bigger pan, in which case you should cook the cornbread for a shorter time because it will be thinner and therefore not need so long to cook through. If you buy a skillet just to make this you will definitely be making it over and over because this cornbread is so mouthwatering and fresh tasting.
You can make cornbread for chili or as a great accompaniment to other Mexican recipes but making a homemade chili recipe as well as homemade cornbread is going to guarantee a wonderful meal since both dishes complement one another beautifully. Mexican cornbread casserole is another option if you want to try some different Mexican cornbread recipes.
This easy recipe for Mexican cornbread only requires six ingredients so it is incredibly simple to prepare, even if you are new to Mexican cooking. The cornbread will come out fluffy, sweet, and really soft and because this is such an easy recipe, it is nearly impossible to get it wrong if you follow the recipe.
Easy Crispy Cornbread
Ingredients -
1 tablespoons sugar
2 cups self-rising yellow cornmeal
1 ½ cups milk
2 eggs
3 tablespoons butter
2 tablespoons oil
Preparation:
Preheat the oven to 425 degrees F.
Put the butter in an ovenproof cast iron pan to melt.
Beat the eggs in a mixing bowl, add the oil and milk, and mix well. Add the sugar and cornmeal and stir a bit. Do not stir too much or the cornbread will come out tough.
Shake the melted butter around in the pan to coat it evenly.
Spoon the cornbread batter into the hot pan and bake for 15 to 20 minutes in the pan.
(Serves 8)
Photo Description:
As you can see from the photo, this Mexican cornbread recipe looks really appealing. It is an attractive golden yellow color and the top is firm and crispy. Underneath the top layer the cornbread is soft and delicious. Serve this cornbread smeared with butter and honey or simply by itself, as an accompaniment to chili con carne or another classic Mexican dish. The Mexican cornbread can be served in the skillet (be careful, it will be very hot!) or cut into wedges or squares. Garnish it with a sprig of cilantro, thyme or another herb if you like.
