Mexican Style Cornbread
buttermilk, cream, cheese, cornmeal, onion, eggs, flour, corn oil, jalapeno peppers, baking powder, baking soda
Ingredients
2 eggs 1/4 cup corn oil 1 cup buttermilk 1 1/2 cups shredded Cheddar cheese 1 (8 ounce) can cream-style corn 1 large onion, chopped 2 fresh jalapeno peppers, seeded and minced 1 cup cornmeal 1/2 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
Directions for Mexican Style Cornbread Recipe
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top. Bake for 30 to 35 minutes until center is set and top is golden brown.
Read the full directions on Allrecipes.com
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Servings
1 - 8x8 inch pan
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