Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 1/2 c. corn meal; 1 c. cream-style corn; 1 c. buttermilk; 1/2 c. vegetable oil; 2 eggs, beaten; 1 Tbsp. baking powder; 1 tsp. salt; 1 tsp. sugar; 2 jalapeno peppers, seeded and minced; 1/4 c. finely chopped onion; 2 Tbsp. minced green pepper; 1 c. sharp Cheddar cheese, shredded

12 ingredients

5 steps

Ingredients

1 1/2 c. corn meal
1 c. cream-style corn
1 c. buttermilk
1/2 c. vegetable oil
2 eggs, beaten
1 Tbsp. baking powder
1 tsp. salt
1 tsp. sugar
2 jalapeno peppers, seeded and minced
1/4 c. finely chopped onion
2 Tbsp. minced green pepper
1 c. sharp Cheddar cheese, shredded

Directions

1

Combine ingredients except cheese in large bowl and stir well. Pour half of mixture into a greased 10-inch iron skillet.
2

Top with cheese.
3

Add remaining corn meal mixture.
4

Bake at 450° for 30 minutes or until done.
5

Yields 10 to 12 servings.