Recipe: Yum-Yum Mexican Cornbread

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Before you jump to Mexican Cornbread recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.

Remember when the only individuals who cared about the ecosystem were tree huggers along with hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone's active contribution. Each and every family should start making changes that are environmentally friendly and they should do this soon. The kitchen is a good place to start saving energy by going more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn't that tough. It's related to being functional, most of the time.

We hope you got insight from reading it, now let's go back to mexican cornbread recipe. You can have mexican cornbread using 14 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Mexican Cornbread:

1. Take 2 of eggs.
2. You need 1/4 cup of vegetable oil.
3. Provide 1 cup of buttermilk.
4. Prepare 1 1/2 cup of cheddar cheese, shredded.
5. You need 8 oz of cream corn.
6. Provide 2 of jalapeños, minced.
7. Prepare 1 cup of corn meal, unleavened.
8. Prepare 1/2 cup of all-purpose flour.
9. You need 2 tsp of baking powder.
10. Get 1/2 tsp of baking soda.
11. Use 1/2 tsp of salt.
12. Use 1 tbsp of sugar.
13. Prepare of corn meal.
14. Get of vegetable oil.

Steps to make Mexican Cornbread:

1. Place your cast iron skillet in your oven and pre-heat both to 350°F.
2. In a medium bowl, beat the eggs. Whisk in the buttermilk. Then slowly stream in the vegetable oil while whisking constantly..
3. Stir in the cheddar, corn and jalapeños and mix thoroughly..
4. In a large bowl, whisk together the corn meal, flour, baking soda, baking powder, sugar and salt. Then pause right here if the oven isn't finished pre-heating..
5. When your oven has finished pre-heating, its time to finish up. Pour the liquid mix into the dry mix and whisk together thoroughly. This is a thin batter so expect it to be runny, but if its too thin sprinkle in a bit more corn meal. I usually add maybe an extra tablespoon or two, depending on how it looks..
6. Now we want to work quickly so the cast iron doesn't cool down too much, so put on your oven mitt and grab your vegetable oil. Quickly remove skillet from the oven, pour in just a bit of vegetable oil and quickly swirl it around to coat the pan. Don't skip the sides when you're twisting and turning, but work quickly so it stays really hot. As soon as its coated, pour in the batter. You want it to sizzle around the edges as it goes in so you get that great cornbread crust..
7. Now back in the oven to bake for 30-35 minutes. When its done it should be golden brown on top and should bounce back firmly if you press down in the center. I turn mine out upside-down on a dinner plate and just serve it that way..

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