John Myers
Mexican Corn Bread
The perfect mexican corn bread recipe with a picture and simple step-by-step instructions.
- 1 Red pepper
- 2 Spring onions
- 100 g Grated cheese – like Gouda or Cheddar cheese
- 2 Eggs room temperature
- 100 g Melted butter, cooled
- 500 ml Buttermilk room temperature
- 1 tsp Salt
- 4 tbsp Sugar
- 1 tsp Cayenne pepper
- 240 g Cornmeal
- 300 g Wheat flour
- 4 tsp Baking powder
- Wash and dry the peppers. Remove the seeds and cut into small cubes. Cut the spring onions into coarse rings until they are green. Rasp cheese. Provide everything.
- Preheat the oven to 200 °. Grease the loaf pan and line with baking paper.
- Thoroughly whip eggs, melted butter, buttermilk, salt, sugar and cayenne pepper. Mix corn flour, wheat flour and baking powder and gradually sift into the egg mixture. Mix everything thoroughly and then fold in the diced paprika, spring onion rings and the grated cheese.
- Pour the dough into the prepared form and bake on the middle rack for approx. 35 – 40 minutes. The size of the pan can change the baking time. It is essential to make a wooden stick test. The bread is ready when no more dough sticks to the stick.
- The bread tastes warm and cold, toasted or fresh from the loaf. It goes well with grilled food and salad is great as “party bread”. It is also delicious with sour cream. We had Mexican ribs (see my KB) with it …..
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