Betty Skillet Mexican corn bread recipe
This video shows how Betty Mexican corn bread, cooked in an iron skillet. Filled with corn flour, eggs, cheddar cheese, sour cream, whole corn kernels and chopped green chilies do not miss this one! Ingredients: 2 cups self-rising cornmeal mix (do with cornmeal and flour and baking powder and salt, if you can not find even mix of corn flour on the rise.) 1 cup finely shredded Cheddar cheese ( you can substitute another type of cheese, if you want.) 1 cup sour cream 1 cupwhole kernel corn, drained 4 oz can chopped green chilies, drained 2 eggs, well beaten 2 tablespoons vegetable oil (for pasta) 2 tablespoons peanut oil (to grease pan or baking dish) Preheat oven to 400 degrees. Grease a baking dish 9-inch square baking pan or a 10-inch fireproof. (I have an iron skillet and pour 2 tablespoons of peanut oil in the ground and used my hands to spread them on the bottom and sides of pan. Then I heated the pan directly on a very high heatbefore pouring the batter of corn flour in smoke Let the hot oil!) In a bowl mix 2 cups self-rising cornmeal, chopped 1 cup cheddar cheese, 1 cup of sour cream, 1 cup of corn whole kernel, drained 4 ounces green chilies, 2 eggs well beaten with 2 tbsp of vegetable oil. Mix all ingredients until just combined. Pour into a hot, greased pan or baking dish. Bake for about 20 minutes, or until browned and done. To test for cooking, insert a toothpick in the center ofCorn bread ...
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