Filter
Reset
Sort ByRelevance
Mary Ann Lackey
Mexican cornbread
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C. Mix the flour with the baking powder, the spring onion, red pepper and cumin powder.
-
Add the sour cream, egg, corn, lime zest and juice and stir quickly to a cohesive batter. Heat the sunflower oil in a cast iron ovenproof pan or round baking tin.
-
Pour in the batter and bake the cornbread in the oven for about 20 minutes until golden brown. Spread lumps of butter over the cornbread and bake for another 4-5 minutes.
-
Cut the Mexican cornbread into points. Tasty with barbecue steak and a tomato salsa.
Blogs that might be interesting
-
25 minLunchpeanut oil, olive oil, smoked bacon cubes, spring / forest onion, sauerkraut natural, paprika, chili powder, White wine, chicken bouillon, creme fraiche, smoked mackerel fillet,sauerkraut soup with smoked mackerel
-
70 minLunchorange, big elstar, Whole grain bread, brown almonds, cinnamon, dark brown sugar, egg, Greek yoghurt, raisins, sunflower oil,apple muffins with orange
-
100 minLunchwhite almonds, banana, dried apricots, orange, egg, oatmeal, cinnamon, ginger powder, baking powder, blueberry,banana bread with blueberries
-
40 minLunchfresh spinach, buttermilk, flour, baking powder, egg, walnut, olive oil, lemon zest, butter, soft goat cheese, sun-dried tomato,spinazierol
Nutrition
1920Calories
Fat148% DV96g
Protein96% DV48g
Carbs69% DV206g
Loved it