Pueblo Bread Recipe

Ingredients

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 2 large eggs 2 large eggs

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 39g, 8g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C) and grease a 10-inch cast-iron skillet.
2. 2.
   In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cumin, and chili powder.
3. 3.
   In a separate bowl, combine the vegetable oil, buttermilk, honey, and eggs. Whisk until well combined.
4. 4.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. 5.
   Pour the batter into the greased skillet and smooth the top.
6. 6.
   Bake for 25-30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for the best texture in the bread.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• Chili powder — Adjust the amount of chili powder according to your spice preference. Add more for a spicier bread or reduce it for a milder flavor.
• Cast-iron skillet — Using a cast-iron skillet helps create a crispy crust. If you don't have one, you can use a regular baking dish, but the texture may differ slightly.

Tips & Tricks

• For added texture and flavor, you can mix in some corn kernels or diced jalapeños into the batter before baking.
• Serve the Pueblo Bread warm with a dollop of butter or drizzle of honey for an extra touch of indulgence.
• Leftover bread can be toasted and enjoyed as a breakfast treat or used as a base for sandwiches.

Serving advice

Serve the Pueblo Bread as a side dish with Mexican-inspired meals such as enchiladas, tacos, or chili. It also pairs well with soups and stews.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro or a pinch of chili powder on top of the bread before serving. Serve it on a wooden cutting board or a rustic plate for an authentic touch.