Mexican Cornbread
Mexican Cornbread - Cornbread - a spicy alternative to a plain baguette or ciabatta
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
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 99 mg | (2 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 38 mg |
Ingredients
- Ingredients
- 2 red chili peppers
- 6 pickled Jalapeño (canned)
- 2 ozs butter
- 7 ozs very fine Whole wheat flour
- 1 pinch Baking powder
- salt
- 11 ozs Cornmeal
- 1 pint Buttermilk
- 2 ozs honey
- 2 eggs
- 1 Tbsp vegetable oil
Kitchen utensils
Preparation steps
Halve red chile peppers lengthwise, remove seeds, rinse and pat dry. Finely chop chiles.
Finely chop pickled jalapeños. Melt butter and let cool slightly.
In a bowl, whisk together flour, baking powder, 1 teaspoon salt and cornmeal.
In another bowl, mix together buttermilk, honey, eggs and melted butter.
Add chiles and jalapenos to the flour mixture. Stir in buttermilk mixture until batter is smooth.
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.
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.
