How to Cook Appetizing Mexican Cornbread

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Before you jump to Mexican Cornbread recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.

A lot of us have been trained to believe that comfort foods are terrible and to be avoided. At times, if your comfort food is basically candy or other junk foods, this holds true. Soemtimes, comfort foods can be very healthy and good for us to consume. There are a number of foods that, when you eat them, can boost your mood. When you are feeling a little down and are needing an emotional boost, try a couple of these.

Build a trail mix from seeds and/or nuts. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is because these foods are rich in magnesium, which helps to boost serotonin levels. Serotonin is the “feel good” chemical that dictates to your brain how you feel day in and day out. The more serotonin you have, the more pleasant you are going to feel. Not just that but nuts, particularly, are a fantastic source of protein.

So you see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try a few of these hints instead.

We hope you got benefit from reading it, now let’s go back to mexican cornbread recipe. To cook mexican cornbread you need 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. Use 1 cup of buttermilk.
4. You need 1 1/2 cup of cheddar cheese, shredded.
5. Use 8 oz of cream corn.
6. Get 2 of jalapeños, minced.
7. Use 1 cup of corn meal, unleavened.
8. Use 1/2 cup of all-purpose flour.
9. Provide 2 tsp of baking powder.
10. Take 1/2 tsp of baking soda.
11. Prepare 1/2 tsp of salt.
12. Take 1 tbsp of sugar.
13. You need of corn meal.
14. Get of vegetable oil.

Instructions 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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