Ingredients and Weight:
- 2 cups (250g) cornmeal
- 1 cup (120g) all-purpose flour
- 1 cup (200ml) milk
- 1 cup (200ml) vegetable oil
- 2 eggs
- 1/2 cup (100g) chopped onion
- 1/2 cup (100g) chopped green bell pepper
- 1/2 cup (100g) chopped red bell pepper
- 1/2 cup (100g) chopped jalapeño pepper (optional)
- 1 teaspoon (5g) baking powder
- 1 teaspoon (5g) baking soda
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2g) chili powder
- 1/4 teaspoon (1g) ground cumin
Preparation Time:
30 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease a 9x13 inch (23x33 cm) baking pan.
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, chili powder, and cumin.
- In a separate bowl, whisk together milk, oil, and eggs.
- Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Stir in chopped vegetables.
- Pour batter into prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Slightly spicy
- Perfect for serving as a side dish or as a base for other dishes
User Comments:
- "Absolutely delicious! The combination of cornbread and Mexican flavors is perfect."
- "This cornbread was a hit at my party. Everyone loved the slight spiciness."
- "Easy to make and so much better than store-bought cornbread."
Special Precautions and Tips:
- If you don't like spicy food, omit the jalapeño pepper.
- You can adjust the level of spiciness by adding more or less chili powder.
- Serve with your favorite main course or as a snack.
