You'll need 2 large eggs, 1 cup of milk, 1/4th cup of oil (whichever type you prefer) plus a small amount to grease the 8 x 8 or 9 x 9 pan, 1 1/2 cups of yellow corn meal, 1 cup of all-purpose flour, 1/4th cup of sugar, 2 large jalapenos, 1/2 can of corn, and the optional dried onion seasoning, fresh green onions, seasoned salt, hot sauce and black pepper.
I mix all of the ingredients listed above in a large bowl, then pour the batter into a greased 8 x 8 baking pan. I heat the oven to 450 degrees and bake for 20 to 25 minutes or until it is golden brown.
I have made this twice recently, but both times it got devoured before I thought of taking a picture of this extremely delicious cake-like cornbread. So, I had to use a Wikipedia image of jalapenos, for a pictorial substitute.
Update: After I made this a few times, I ended up using a larger pan, like a 9 x 12 or something close to that size. By using the same amount of batter, but in a larger pan, it won't be as much like a cornbread cake and will have a normal thickness. It also takes a few minutes less to cook when spread out onto a larger surface area, so it is a win-win. Also, there are times when I want it to be even thinner, so I'll deduct a half cup of flour from the base. Either way, cornbread isn't an exact science, as it can be made many different ways, etc. It is always good to experiment with different variations and whatnot.
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Image Credit: Wikimedia Commons - Source = en.wikipedia.org/wiki/Jalape%C3%B1o
Related Post: http://mundane-blog.blogspot.com/2013/06/roaster-oven-recipes.html
---End of Post "Golden Cake-like Mexican Cornbread"
Image Credit: Wikimedia Commons - Source = en.wikipedia.org/wiki/Jalape%C3%B1o
Related Post: http://mundane-blog.blogspot.com/2013/06/roaster-oven-recipes.html
---End of Post "Golden Cake-like Mexican Cornbread"
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