
Recipe
Mexican-American Mushi Pan
Spicy Cornbread Mushi Pan: A Fusion Delight
4.2 out of 5
This recipe combines the traditional Japanese Mushi Pan with the vibrant flavors of Mexican-American cuisine. The result is a delightful fusion dish that brings together the soft and fluffy texture of Mushi Pan with the bold and spicy flavors of Mexican-American spices.
Metadata
Preparation time
15 minutes
Cooking time
15-20 minutes
Total time
30-35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Lactose-free
Allergens
Wheat, Milk, Eggs
Not suitable for
Gluten-free, Vegan, Dairy-free, Egg-free, Keto
Ingredients
In this Mexican-American adaptation of Mushi Pan, we replace the traditional Japanese ingredients with Mexican-American flavors. Instead of using plain flour, we incorporate cornmeal to give the dish a distinct cornbread taste. Additionally, we add spices like chili powder, cumin, and paprika to infuse the cornbread with a spicy kick. The inclusion of corn kernels and jalapenos adds texture and heat to the dish, making it a unique fusion creation. We alse have the original recipe for Mushi pan, so you can check it out.
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1 cup (120g) cornmeal 1 cup (120g) cornmeal
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1 tablespoon baking powder 1 tablespoon baking powder
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1 teaspoon salt 1 teaspoon salt
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1 teaspoon chili powder 1 teaspoon chili powder
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1 teaspoon cumin 1 teaspoon cumin
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1 teaspoon paprika 1 teaspoon paprika
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1 cup (240ml) milk 1 cup (240ml) milk
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2 eggs 2 eggs
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1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
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1 cup (150g) corn kernels 1 cup (150g) corn kernels
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1 jalapeno, seeded and finely chopped 1 jalapeno, seeded and finely chopped
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 2g
- Carbohydrates (total, sugars): 34g, 4g
- Protein: 6g
- Fiber: 3g
- Salt: 1g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a large bowl, combine the cornmeal, flour, baking powder, salt, chili powder, cumin, and paprika.
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3.In a separate bowl, whisk together the milk, eggs, and vegetable oil.
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4.Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
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5.Fold in the corn kernels and jalapeno.
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6.Grease a Mushi Pan mold with oil and pour the batter into each mold, filling them about 3/4 full.
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7.Place the Mushi Pan mold in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
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8.Remove from the oven and let it cool for a few minutes before removing the cornbread from the molds.
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9.Serve warm and enjoy!
Treat your ingredients with care...
- Cornmeal — Make sure to use fine cornmeal for a smoother texture in the cornbread.
- Jalapeno — Adjust the amount of jalapeno according to your spice preference. Remove the seeds for a milder flavor.
Tips & Tricks
- For a cheesier version, sprinkle shredded Mexican cheese on top of the cornbread batter before baking.
- Serve with a dollop of sour cream and a sprinkle of chopped cilantro for added freshness.
- This dish pairs well with Mexican-inspired soups and stews.
- Experiment with different spices and herbs to customize the flavor profile.
- Leftovers can be reheated in the oven or toaster for a quick and delicious snack.
Serving advice
Serve the Mexican-American Mushi Pan warm as a side dish or appetizer. It can also be enjoyed on its own as a tasty snack.
Presentation advice
Arrange the cornbread on a platter and garnish with fresh cilantro leaves. Serve it alongside a bowl of salsa or guacamole for dipping.
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