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
-
30 minLunchCorn bread, white almonds, vanilla sugar, white caster sugar, dried apricots, white raisins, egg, milk, butter, ricotta, lime grater, lime juice, white caster sugar,cornbread muffins with apricots, almond and lime ricotta -
15 minLunchwholegrain floor bread, zucchini, olive oil, lemon, cocktail tomato, peanut butter, basil leaves,bruschette with roasted zucchini and tomato -
45 minLunchwheat flour, baking powder, salt, cold butter, semi-skimmed milk, medium sized egg, mascarpone, sugar-free strawberry jam, strawberries,strawberry cones -
20 minLunchegg, milk, orange, orange liqueur, orange juice, vanilla sugar, sugar, baguette, butter, frozen forest fruits, frozen raspberries, powdered sugar,French French toast
Nutrition
1920Calories
Fat148% DV96g
Protein96% DV48g
Carbs69% DV206g
Loved it