You are here

Mexican Cornbread

chef.tim.lee's picture
Ingredients
  Cornmeal 1 1⁄2 Cup (24 tbs)
  Canned cream style corn 1 Cup (16 tbs)
  Buttermilk 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Eggs 2
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Jalapeno peppers 2
  Chopped onion 1⁄4 Cup (4 tbs)
  Minced green pepper 2 Tablespoon
  Shredded sharp cheddar cheese 4 Ounce
Directions

Combine all ingredients except cheese in a large bowl; stir well.
Pour half of mixture into a greased 10-inch iron skillet; top with cheese.
Add remaining cornmeal mixture.
Bake cornbread at 450° for 30 minutes or until done.

Recipe Summary

Cuisine: 
American
Servings: 
12

Rate It

Your rating: None
3.942855
Average: 3.9 (14 votes)