Filling And Healthy Side Dish

Mexican Cornbread

with Buttermilk and Chiles
5
Average: 5 (6 votes)
(6 votes)
Mexican Cornbread

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

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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
176
calories
Calories

Healthy, because

Even smarter

Nutritional values

Corn semolina lovers benefit from nutrients such as potassium, magnesium and iron. Buttermilk and eggs bring lecithin into Mexican corn bread: on the one hand, it is needed for the protective sheaths of the nerves, and on the other hand, a messenger substance is produced from it for the transmission of information between the nerve cells. Good for your brain performance!

If the honey note of the spicy corn bread does not meet your taste, bake it with sugar beet syrup. It is tart and has a more subtle aroma. Additional benefits: It's naturally rich in magnesium and iron

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:
EAT-SMARTER

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 12 inches in length with oil. Pour in batter. Bake on second rack from the bottom of a preheated oven at 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.