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Mary Ann Lackey
Mexican cornbread
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Ingredients
Directions
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Preheat the oven to 180 ° C. Mix the flour with the baking powder, the spring onion, red pepper and cumin powder.
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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.
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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.
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Cut the Mexican cornbread into points. Tasty with barbecue steak and a tomato salsa.
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Nutrition
1920Calories
Fat148% DV96g
Protein96% DV48g
Carbs69% DV206g
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