Team Ten Mexican Cornbread - Momma's Style

Bahan-bahan

Dry Ingredients

- 675 g White Lily Buttermilk Cornmeal Mix

- 225 g White Lily Self-Rising Flour

- (Optional: 2 tbsp extra cornmeal for a touch more texture)

- 120 g crushed pork rinds (fully mixed into batter)

Wet Ingredients

- 6 large eggs (approximately 300 g)

- 600 ml buttermilk

- 180 ml whole milk

- 120 g melted bacon fat or unsalted butter

- (Optional: 1 tbsp Duke's mayo - because she always did)

Mix-Ins

- 300 g creamed corn

- 180-200 g shredded cheddar or pepper jack

- 100 g Lafitte's Candied Jalapenos, chopped

Arahan

Instructions

1. Preheat oven to 425 F (218 C). Grease your 200 pan generously with bacon fat or butter.

2. In a large bowl, mix together cornmeal mix, self-rising flour, pork rinds, and optional cornmeal or seasoning.

3. In another bowl, whisk eggs, buttermilk, milk, and melted fat. Stir in Duke's if using.

4. Combine wet and dry ingredients until just incorporated. Fold in creamed corn, cheese, and jalapenos.

5. Pour batter into the greased pan - thick but pourable. Smooth the top with a spatula.

6. Bake for 35-42 minutes, until golden, risen, and a toothpick comes out clean from the center.

7. Let rest 10-15 minutes before serving.

Nota

Pan Size & Bake Info Pan size: 18 x 10.5 x 2.5 inch hotel pan Bake at 425 F (218 C) for 35-42 minutes

Notes - Jalapenos are dialed in at 100 g for a balanced, family-friendly heat. Craving more fire? Go full Lafitte and use up to 200 g if you dare. - Pork rinds are mixed in, not layered - this is Southern texture, not a crust. - Batter should be scoopable and pourable, not dense. - Best served warm, with a cold glass of whatever's closest.