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EatSmarter exclusive recipe

Mexican Cornbread

with Buttermilk and Chiles
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Mexican Cornbread

Mexican Cornbread - Cornbread - a spicy alternative to a plain baguette or ciabatta

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
176
calories
Calories
0
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Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie176 kcal(8 %)
Protein5 g(5 %)
Fat4 g(3 %)
Carbohydrates28 g(19 %)
Sugar added3 g(12 %)
Roughage2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate10 μg(3 %)
Pantothenic acid0.3 mg(5 %)
Biotin4 μg(9 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C4 mg(4 %)
Potassium99 mg(2 %)
Calcium55 mg(6 %)
Magnesium13 mg(4 %)
Iron0.7 mg(5 %)
Iodine3 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids2 g
Uric acid12 mg
Cholesterol38 mg
Development of this recipe:

Ingredients

for
16
Ingredients
2
6
pickled Jalapeños (canned)
2 ounces
7 ounces
1 pinch
11 ounces
1 pint
2 ounces
2
1 tablespoon
Preparation

Kitchen utensils

1 Small pot, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Oven rack, 1 Loaf pan, 1 Wooden spoon, 1 Rubber spatula

Preparation steps

1.
Mexican Cornbread preparation step 1

Halve red chile peppers lengthwise, remove seeds, rinse and pat dry. Finely chop chiles.

2.
Mexican Cornbread preparation step 2

Finely chop pickled jalapeños. Melt butter and let cool slightly.

3.
Mexican Cornbread preparation step 3

In a bowl, whisk together flour, baking powder, 1 teaspoon salt and cornmeal.

4.
Mexican Cornbread preparation step 4

In another bowl, mix together buttermilk, honey, eggs and melted butter.

5.
Mexican Cornbread preparation step 5

Add chiles and jalapenos to the flour mixture. Stir in buttermilk mixture until batter is smooth.

6.
Mexican Cornbread preparation step 6

Coat a loaf pan (30 cm long) (approximately 12 inches in length) with oil. Pour in batter. Bake on second rack from bottom of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden brown, 35-40 minutes.

7.
Mexican Cornbread preparation step 7

Cool cornbread for 10 minutes in the pan before turning out onto a cooling rack. Serve warm or at room temperature with butter, or as an accompaniment to chili or stew.