Mexican Corn Bread

Ingredients

  • 1 Cup Yellow cornmeal
  • ⅓ Cup All/Purpose Flour
  • 2 Tbs (30 ml) Sugar
  • 1 tsp (5 ml) Salt
  • 2 tsp (10 ml) Baking Powder
  • ½ tsp (2.5 ml) Baking Soda
  • 2 Eggs, Beaten
  • 1 Cup (237 ml) Buttermilk
  • ½ cup (118 ml) Vegetable Oil
  • 1 Can (8¾ ounces, ~250 g) Cream-Style Corn
  • &frac; Cup Chopped Onion
  • 2 Tbs (30 ml) Chopped Green Pepper
  • ½ Cup (118 ml) Shredded Cheddar (or Red Leicester) Cheese
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    Preparation

    1. Heat oven to 350 F (175 C).
    2. In a mixing bowl, combine first six (dry) ingredients.
    3. In another mixing bowl, combine the remaining ingredients.
    4. Add wet ingredients to dry ingredients and stir only until moistened.
    5. Pour into a greased 9-inch square baking pan or 10-inch heavy skillet, or 8x10 rectangular pan.
    6. Bake for 30-35 minutes, or until bread is golden brown and tests done.

    Semlor, or cardamom buns, are a Lent tradition in Sweden. Normally this recipe would make ten to twelve rolls, which you could use a bread machine to form the dough, then divide, raise one last time, and bake on a cookie sheet at 435 degrees for 10 minutes.

    From there, you would cut a triangular cap off the top of each roll, dig out a little of the bread, crumble and mix with the milk and almond paste. Divide the paste mixture between each roll, and top with whipping cream, which you have whipped into whipped cream. Replace the triangular cap and dust with powdered suger.

    You can serve this with coffee, or the traditional way, in a bowl of hot milk.

    The entire loaf, made with almond milk, is right at 2,675 calories.