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Mexican Cornbread |
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Serves: 12 Print this Recipe2 eggs 1/4 cup corn oil 1 cup buttermilk 2 cups grated cheddar cheese 1 12-ounce bottle cream-style corn 1 cup onions 1 jalapeño pepper, seeded and chopped 1 1/4 cups yellow cornmeal 1/2 cup flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Preheat oven to 350°. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in cheese (reserve 1/2 cup), 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 until you have a smooth batter. Pour batter into greased 9- or 12-inch cast iron skillet. Sprinkle remaining cheese on top. Bake for 30 to 35 minutes until center is set and top is golden brown. Mexican Cornbread is from the Cook'n Mexican collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Huevos al Albañil (Eggs in Green Salsa) Chili Relleno Casserole Frittata Fiesta Strawberry Quesadillas Chorizo Con Papas Guacamole Omelet Huevos Rancheros Corn Tortilla Mexican Pancakes Mexican Cornbread Reservation Fry Bread |
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