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
-
10 minLunchtortilla wrap, Curry sauce, tomato ketchup, mature cheese, iceberg lettuce, chicken breast, cucumber, tortilla chips,wrap with chicken, cheese and cucumber -
25 minLunchbroad bean, cucumber, green pepper, spring / forest onion, celery, arugula, hard goat cheese, basil leaves, mustard, olive oil, lime,garden bean salad with goat's cheese -
30 minLunchDutch white asparagus, egg, washed spinach, olive oil, thick slices of multigrain bread, lemon, fine mustard, tomato, pecans,spinach asparagus salad -
20 minLunchcherry tomatoes on the branch, olive oil, pancetta, Mozzarella, lemon, pesto alla genovese, Spinach,spinach lasagne with mozzarella
Nutrition
1920Calories
Fat148% DV96g
Protein96% DV48g
Carbs69% DV206g
Loved it