Mexican Cornbread

Cooking with Teresa Online Cookbook & Meal Planner Mexican Cornbread
Print Recipe
Mexican Cornbread
Cooking with Teresa Online Cookbook & Meal Planner Mexican Cornbread
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25-30 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25-30 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Cooking with Teresa Online Cookbook & Meal Planner Mexican Cornbread
Instructions
  1. Preheat your oven to 375 degrees F, and grease a cast iron skillet or casserole pan.
  2. In a large mixing bowl combine corn meal, coconut flour, tapioca flour, baking soda and sea salt. Mix to combine and remove any large clumps.
  3. In a separate bowl combine milk, butter and eggs, mixing thoroughly. Combine wet ingredients with dry ingredients mixing well and pour into your prepared pan.
  4. Top the uncooked cornbread batter with chopped mini meatloaves, tomatoes, sweet red bell pepper, green onions, cilantro and cheddar cheese.
  5. Bake for 25-30 minutes or until your cornbread is a nice golden brown color. Remove from oven and allow corn bread to cool for 10 minutes before cutting and serving.

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