Since I got my NutriMill grain mill and began grinding my own flour, I’ve been obsessed with trying new recipes! This Mexican cornbread recipe from Sue Becker’s cookbook The Essential Home-Ground Flour Cookbook is one of my favorites I've tried so far! It is hearty, moist, fluffy, cheesy, and has the perfect kick. It is filled with creamy corn and delicious jalapeños, and it pairs perfectly with your favorite fall soups and chilis. I hope you enjoy this recipe as much as I do!
What Ingredients Are In This Recipe?
Unlike other similar recipes, this easy Mexican cornbread recipe does not call for a laundry list of ingredients. Because this recipe prioritizes high-quality ingredients, the simple flavors shine through this delicious dish! To make it you need the following ingredients:
1 1/4 cups freshly milled corn flour (or your favorite white or yellow cornmeal)
3/4 cup freshly milled soft wheat flour (or regular wheat or all purpose flour)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1/2 cup avocado oil
2 tubes frozen Mckenzies corn (or another cream-style corn)
1 medium onion, finely chopped
8 oz grated sharp cheddar cheese or pepper jack cheese (you could also use monterey jack cheese)
2 tablespoons tamed jarred jalapeño peppers (you could also use green chiles)
How Do I Make Mexican Cornbread?
Start by preheating your oven to 400 degrees, and grease a 9-inch square baking dish or 9-inch cast-iron skillet. In a large mixing bowl bowl, mix together your corn flour, wheat flour, baking powder, and salt. In a separate bowl, stir together your eggs, oil, corn, cheese, onion, and jalapeños. Mix the wet ingredients with the dry ingredients and pour your batter into a greased pan or skillet. Bake this for 30 minutes, or until golden. You can also bake these in muffin tins to make cornbread muffins
What Is A NutriMill?
The NutriMill is an electric grain mill that allows you to make freshly milled flour right at home! In the last year, I have become obsessed with making homemade bread, especially sourdough. Milling my own flour has taken my baking to the next level, and the NutriMill makes it so easy to do! Most store-bought flour and milled grains are stripped of fiber and vitamins like vitamin E and B vitamins. If you plan on doing large batch milling, I recommend using the Nutrimill classic. It has a larger shoot, will accommodate more grain, and allows you to adjust the speed and coarseness. Additionally, it has a very powerful motor that can accommodate hard kernels like popcorn.
How Do I Make My Own Cornmeal?
Making your own cornmeal is so simple! All you need are popcorn kernels- I love using Bob's Red Mill. Start by turning your mill on and letting it run for about 15-30 seconds. Feed your kernels through and let the mill clear out for another 15-30 seconds at the end. You will be left with the softest, most luscious cornmeal!
Негізгі бет Healthy Mexican Cornbread Made From Fresh Milled Flour and Cornmeal
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