Zutaten für Sweet And Spicy Mexican Cornbread
- Jiffy Corn Muffin Mix
- Low Fat Baking Mix
- Cream Style Corn
- Whole Kernel Corn
- Diced Tomatoes With Green Chilies
- Cheddar Cheese
- Eggs
- Heavy Cream
- Sour Cream
- Sweet Onion
- 1/2 cup chopped green bell pepper
- Salt And Pepper
- 1/2 teaspoon cayenne pepper (or more, to taste)
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Zubereitung von Sweet And Spicy Mexican Cornbread
- Preheat oven to 400°F (200°C). Grease a 9x13 inch baking pan.
- Sauté 1/2 cup chopped yellow onion and 1/2 cup chopped green bell pepper in 2 tablespoons of butter until softened, about 5-7 minutes. Set aside to cool.
- In a large bowl, whisk together 2 cups cornmeal, 1 cup all-purpose flour, 1/2 cup sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon cayenne pepper (or more, to taste), and 1/2 teaspoon cumin.
- Add 1 cup buttermilk, 1 large egg, and 1/2 cup melted unsalted butter to the dry ingredients. Whisk until just combined; do not overmix.
- Stir in the cooled sautéed onion and pepper mixture.
- Pour batter into the prepared baking pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
33g
Fat
43g
Carbs
11g
