Mexican Cornbread Recipe
Mexican Cornbread Recipe
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Put all the wet ingredients into another bowl (for this I like to use a large pyrex measuring cup that's easy to pour out of and easy to wash). When you pull it from the oven the golden brown crust is delightfully crisp and although the crust softens once the bread is covered and stored, its wonderful moist texture and sweet flavor remain intact. In fact I often buy bananas just for making this bread, impatiently waiting for their skin to turn brown and their flesh to become soft and sweet (see below for how to speed up the aging process). Use Old Bananas. Mexican cornbread recipe helps with online recipe tasks; streamline for faster mexican cornbread recipe.
Who doesn't love easy wonderful aromatic banana bread? So put some chewy, crunchy or sweet bits into your batter. Why use old, tired, black bananas? To ripen bananas more quickly, enclose them in a brown paper bag with an apple, which releases a natural gas (ethylene) that hastens the process.
They are just so much easier to handle and wash up. Finishing up with a wooden spoon helps ensure that the batter isn't over mixed. Over mixing strengthens the gluten, the protein in flour that gives yeast bread its chewy texture -- which you don't want in a quick bread. For a light, quick bread, handle the batter gently, mixing it just enough to incorporate wet and dry ingredients. But I hardly ever use them. Any banana bread recipe falls under the category of 'Quick Breads' which means it is leavened with either baking powder and/or soda and is made by simply combining the wet ingredients with the dry ingredients. Banana bread has stood the test of time. Those neglected bananas may be too brown to peel and eat, but they're soft and sweet and make banana bread moist. (read the full text now)
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