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| Mexican Corn Bread, recipe
below |
Don’t
know if you have noticed, but spicy foods are in these days. Mexican food I can
tell you from experience is spicy hot, even the nuts you purchase from street
venders are hot! The Aztec empire covered the most of the region of the
contemporary republic of Mexico to parts of Guatemala. The Aztec were the most
powerful political force in Mesoamerica before the arrival of the Spanish in
the sixteenth century. As proud imperialist, the Aztec were far from
egalitarian. In terms of food, they forced groups they conquered, most of which
were agriculturalist, to pay tribute, some it in food staples. Commoner women
in the Aztec empire controlled local markets where they bartered and negotiated
for important staples such as varies species of corn, tomatoes, and chili
peppers. The people of Mesoamerica in ancient times were often called the
people of maize (corn). This is because they ate and drink it had just about
every meal. Mexican corn bread I really like, particularly the way Mexican
cooks add fresh vegetables including chilies. Here’s a great corn bread recipe.
Mexican
Cornbread Recipe:
Ingredients:
2
eggs, lightly beaten
¼
cup olive or canola oil
1
cup buttermilk
¼
cup or more of heavy cream
1
1/2 cups shredded cheese
1
large diced onion
1
cup fresh steamed corn
¼
cup diced green chillies
¼
cup diced red chillies
1
cup cornmeal (self-rising if available)
1/2
cup self-rising flour
¼
cup sugar
2
teaspoons baking powder (if self-rising flour is not available)
1/2
teaspoon baking soda (if self-rising flour is not available)
1/2
teaspoon salt
Method:
Preheat
oven to 350°. In large bowl combine eggs, corn oil, and buttermilk. Add
shredded cheese, corn, onions, and chillies. Mix well. In small bowl mix
together corn meal, flour, sugar, baking powder, baking soda, and salt. Slowly
add dry ingredients to egg and corn mixture. Pour into greased cast iron
skillet bake for 30 minutes or until an inserted toothpick comes out clean.
