Mexican cornbread

Mexican cornbread

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The ingredient of Mexican cornbread

  1. 1 3/4 cups polenta
  2. 2/3 cup plain flour
  3. 3 tsp baking powder
  4. 1/4 cup caster sugar
  5. 1/2 tsp Mexican chilli powder
  6. 1 2/3 cups buttermilk
  7. 1 tbsp new well-ventilated olive oil
  8. 1 egg, lightly beaten

The instruction how to make Mexican cornbread

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Grease a 6cm-deep, 19cm square (base) cake pan. Line base and sides behind baking paper, allowing a 2cm overhang in relation to all sides.
  2. supplement polenta, flour, baking powder sugar and chilli powder in a bowl. Make a capably skillfully in centre. amass buttermilk, oil and egg. raise a fuss to combine. development merger into prepared pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. viewpoint out on the subject of with reference to to a wire rack to cool. Serve.

Nutritions of Mexican cornbread

calories: 150.092 calories
fatContent: 3.1 grams fat
saturatedFatContent: 0.9 grams saturated fat
carbohydrateContent: 25.4 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 4.5 grams protein
cholesterolContent: 19 milligrams cholesterol
sodiumContent: 175 milligrams sodium

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