Pioneer Woman Mexican Cornbread
Pioneer Woman MexicanCornbread Recipe uses cornmeal, flour, shortening, and buttermilk. Breakfast frequently includes warm cornbread. It's sweet, nutty, and smokey. Cornbread is a versatile breakfast or snack dish.
Servings 12
Ingredients
- Baking powder, 1 tablespoon
- Salt, 1 pinch
- Butter, 2 tablespoon
- 1 cup yellow cornmeal
- 1 Egg, whisked
- 1/2 a cup of milk
- 1 cup of buttermilk
- 1/2 teaspoon of baking soda
- Half a Cup of grated cheddar cheese
- ¼ cup of shortening
- Butter, two tablespoons
- Finely diced red bell pepper
- One fresh jalapeno (seeded and diced)
- 1/2 onion (diced)
Instructions
- Turn the temperature in the oven up to 425 degrees. Put together the flour, cornmeal, salt, and baking powder. Well-mixed.
- Buttermilk, milk, and egg in a cup. Fork-mix. Mix baking soda thoroughly.
- Combine dry and milk components. Fork-mix. Add cheese. Don't bother with it right now.
- A small basin of melted shortening. Slowly add melted shortening into the batter.
- Melt butter in a cast-iron skillet. Peppers and onions should be sautéed for 4-5 minutes.
- Pour batter into heated pan. Spread evenly.
- Cook for 1 minute, then bake for 20 to 25 minutes. The corners should be crunchy.