Mexican Cornbread

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The ingredient of Mexican Cornbread

• 1 3 4 cups polenta
• 2 3 cup plain flour
• 3 teaspoons baking powder
• 1 4 cup caster sugar
• 1 2 teaspoon mexican chilli powder
• 1 2 3 cups buttermilk
• 1 tablespoon extra light olive oil
• 1 egg lightly beaten

The Instruction of mexican cornbread

• preheat oven to 180u00b0c 160u00b0c fan forced grease a 6cm deep 19cm square base cake pan line base and sides with baking paper allowing a 2cm overhang on all sides
• combine polenta flour baking powder sugar and chilli powder in a bowl make a well in centre add buttermilk oil and egg stir to combine spread mixture into prepared pan bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean stand in pan for 5 minutes turn out on to a wire rack to cool serve

Nutritions of Mexican Cornbread

calories: 150 092 calories
calories: 3 1 grams fat
calories: 0 9 grams saturated fat
calories: 25 4 grams carbohydrates
calories: n a
calories: n a
calories: 4 5 grams protein
calories: 19 milligrams cholesterol
calories: 175 milligrams sodium
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calories: nutritioninformation