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Volume III
December 17, 2010

Weekly Home / Recipe Center

Mexican Corn Bread

Serves 12


2 egg
1/4 cup corn oil
1 cup buttermilk
2 cup grated cheddar cheese
1 (12-ounce) bottle cream-style corn
1 cup onion
1 jalape?o pepper , seeded and chopped
1 1/4 cup yellow cornmeal
1/2 cup flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

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.

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