Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Mexican cornbread
 
 
0 ServingsPTM10 min

Mexican cornbread


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat the oven to 180 ° C. Mix the flour with the baking powder, the spring onion, red pepper and cumin powder.
  2. 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.
  3. 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.
  4. Cut the Mexican cornbread into points. Tasty with barbecue steak and a tomato salsa.


Nutrition

1920Calories
Fat148% DV96g
Protein96% DV48g
Carbs69% DV206g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407