TEX-MEX CORN BREAD WITH CHILI

Tex-Mex Corn Bread is my contribution to Sara's "Weekend cookbook challenge #17 ". This event is hosted by Ani from "Food chickie" blog this month with a theme to cook with "Cornmeal".Thanks for hosting Ani!:)


A page out of my cookbook:


I chose to bake my Tex-Mex Corn bread recipe from "Ultimate Bread" book written by Eric Treuille and Ursula Ferrigno.I found and bought this wonderful bread making book in my local library in a discarded pile with a 'withdrawn' stamp! Of course,I was deliriously happy to find this precious book.It has basic bread recipes explained in detail with fabulous pictures and they make it so simple to bake a complicated breads.Well...check out this book if you can and enjoy as much as I do.


Tex-Mex corn bread with a bowl of spicy chili!


A wonderful, light and crunchy Corn bread, a classic Mexican bread makes a great accompaniment for a spicy bowl of chili.It is usually made with a cast iron pan and sometimes with a Corn design as well! I used a heavy bottomed wider round pan.Since I baked in a slightly bigger pan than recommenced pan,the bread came out little less puffed than in the photo up there.It has a Tex-Mex variation to the regular Corn Bread,which I chose to do.It tasted great with a crunchy bottom and soft inside,just out of this World with a bowl of Chili!

This is how I baked Corn bread:

You need:
1 cup fine yellow Cornmeal,1 cup plain flour, 2 tsp baking pd, 1/2 tsp baking soda, 1 tbsp sugar, 1/2 tsp salt, 2 tbsp melted butter, 2 Eggs beaten,2/3 cup Buttermilk, 2/3 cup milk,2 minced Jalepenos or 1 tsp red chilli flakes,1/2 cup shredded Cheddar Cheese,1/4 tsp dried Oregano.
A 9" wide and 2" deep round or square pan (Cast iron or non-stick) lightly sprayed with no- stick oil.

Spray the pan, put it in the oven and preheat the oven to 425F. Meanwhile, mix all the dry ingredients in a big bowl and whisk well.In another bowl, beat 2 eggs,add in melted butter,buttermilk and milk.Make a well in the dry flour mix,add all the liquid and fold in gently with a spatula until mixed.Too much mixing will result in a dense bread!


Take out the sizzling pan out of the oven carefully,pour the batter inti it and return to the oven.Bake for 20-25mins or until it leaves the side and center is baked fully when tasted with a wooden skewer.Take it out,invert on a rack and cool.Cut into squares or wedges.Store in a zip-lock bag and re-heat when needed.



Another look:



Serve warm with butter as a snack or serve with a spicy bowl of Chili for a hearty meal.Enjoy!:))