Mexican Cornbread

13 ingredients
5 steps

Ingredients

  • 1 c. cornmeal
  • 1 c. all-purpose flour
  • 2 Tbsp. sugar
  • 1/2 c. buttermilk
  • 1/2 c. sweet milk
  • 1/2 c. Wesson oil
  • 1/8 tsp. hot pepper
  • 1/2 c. diced onion
  • 2 eggs
  • 1 (8 oz.) can creamed corn
  • 3/4 c. shredded cheese
  • 4 Tbsp. canned green chilies
  • 1/4 c. bell pepper

Directions

  1. 1
    Blend all ingredients, except corn, cheese, chilies and bell pepper for about 20 seconds.
  2. 2
    Beat vigorously for 1 minute.
  3. 3
    Fold in remaining ingredients.
  4. 4
    Pour into greased 9 x 9 x 2-inch loaf pan.
  5. 5
    Bake at 425° for 20 to 25 minutes, or until golden brown. (May have to cook more slowly than this; takes a while for middle.)

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