Hispanic Corn Bread
From midgelet 16 years agoIngredients
- 2 cups all purpose flour shopping list
- 1 cup masarica ( corn dough mix - found at Hispanic markets ) or P.A.N flour shopping list
- 1 tsp. baking soda shopping list
- 1 tsp baking powder shopping list
- 1/4 cup sugar shopping list
- 1 tsp salt shopping list
- 1/4 cup egg yolks shopping list
- 1 to 1/2 cups buttermilk or as needed shopping list
How to make it
- In a large bowl add and mix well all the dry ingredients.
- Stir the yolks into one cup of buttermilk.
- Quickly fork stir the milk mixture into the dry ingredients.
- Add additional buttermilk if needed to make a smooth cornbread batter type of consistency.
- Scrape into prepared pan. ( enough to fit batter at least 1/2 full )
- Bake in 375 to 400 degree oven about 20 to 30 minutes or until center tests done with a toothpick.
- Cool on rack and cut into squares from pan to serve.
- Serve warm or room temperature with butter and jam.
- Freezes well.
People Who Like This Dish 6
- lacrenshaw Horsham, PA
- bakermanrooster Wichita, KS
- lasaf St. Paul, MN
- goblue434 Anniston, AL
- choclytcandy Dallas, Dallas
- pollymotzko Garden Grove, CA
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 4 people-
Hey Midge,
Thanks for posting this one. WE were just talking about this one! Thanks for taking the time to post it and share with me so I can bake some TLC on this end of the globe.
I saw a recipe similar to that one in my Knott's Berry Far...morepollymotzko in Garden Grove loved it
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One can never have too many recipes for cornbread, midge! This sounds great to me. My thanks and my 5.
Lorrainelacrenshaw in Horsham loved it
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