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Mexican Cornbread

fast.cook's picture
Ingredients
  Yellow cornmeal 3⁄4 Cup (12 tbs) (Not Self-Rising Or Cornmeal Mix)
  All purpose flour 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Baking soda 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Garlic powder 1 Dash
  Cream corn 3⁄4 Cup (12 tbs)
  Low fat buttermilk 2 Tablespoon
  Egg substitute 2 Tablespoon
  Shredded reduced fat cheddar cheese 1⁄2 Ounce
  Green onions 1 Tablespoon, minced
  Seeded minced jalapeno pepper 1 Teaspoon
  Cooking spray 1
Directions

GETTING READY
1. Preheat the oven to 425° F

MAKING
2. In a medium bowl bowl, combine the flour, cornmeal, garlic powder, sugar, baking soda and salt
3. In a smaller bowl, combine the buttermilk, egg substitute and corn and add it to the cornmeal mixture and stir till moist
4. Now, add the green onions, jalapeno peppers and fold in the cheese
5. Take two 4"X2.5"X1.25" loaf pans and coat them with cooking spray; place them in the oven to heat up for about a couple of minutes or more
6. Remove from the oven , spoon in the batter and bake for about twenty minutes until golden

SERVING
7. Serve as required

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
8

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