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Recipe
Pueblo Bread Recipe
Savory Cornbread Delight
4.6 out of 5
Indulge in the flavors of traditional Mexican cuisine with this mouthwatering Pueblo Bread recipe. Made with cornmeal and infused with aromatic spices, this bread is a staple in Mexican households and a perfect accompaniment to any meal.
Metadata
Preparation time
15 minutes
Cooking time
25-30 minutes
Total time
40-45 minutes
Yields
6 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Lactose-free
Allergens
Wheat, Dairy, Eggs
Not suitable for
Gluten-free, Vegan, Dairy-free, Egg-free, Paleo
Ingredients
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2 cups (240g) cornmeal 2 cups (240g) 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 ground cumin 1 teaspoon ground cumin
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1 teaspoon chili powder 1 teaspoon chili powder
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1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
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1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
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1/4 cup (60ml) honey 1/4 cup (60ml) honey
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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
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1.Preheat the oven to 375°F (190°C) and grease a 10-inch cast-iron skillet.
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2.In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cumin, and chili powder.
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3.In a separate bowl, combine the vegetable oil, buttermilk, honey, and eggs. Whisk until well combined.
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4.Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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5.Pour the batter into the greased skillet and smooth the top.
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6.Bake for 25-30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
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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.
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