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Ingredients
| canned sweet white creamed corn: 8 oz |
| eggs: 2 |
| corn oil: 1/4 cup |
| buttermilk: 1 cup |
| cheddar cheese (shredded): 1 1/2 cups |
| onions: 1 (chopped) |
| jalapeno peppers: 2 whole peppers (minced) |
| cornmeal: 1 cup |
| all-purpose flour (unsifted): 1/2 cup |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| Kosher salt: 1/2 tsp |
Mexican Style Cornbread
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
12 serving(s)
Tags
- 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.