Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 1/2 c. self-rising cornmeal; 1 tsp. salt; 3 tsp. baking powder; dash (1/2 tsp.) of garlic powder; 2 eggs; 2/3 c. cooking oil; 1 c. milk or buttermilk; 4 Tbsp. chopped bell peppers; 3 jalapeno peppers, chopped; 1 small (8 3/4 oz.) can creamed corn; 1 lb. grated sharp cheese

11 ingredients

6 steps

Ingredients

1 1/2 c. self-rising cornmeal
1 tsp. salt
3 tsp. baking powder
dash (1/2 tsp.) of garlic powder
2 eggs
2/3 c. cooking oil
1 c. milk or buttermilk
4 Tbsp. chopped bell peppers
3 jalapeno peppers, chopped
1 small (8 3/4 oz.) can creamed corn
1 lb. grated sharp cheese

Directions

1

Mix all ingredients except cheese.
2

Pour 1/2 batter in well-greased 9 x 12-inch pan (or Pyrex).
3

Sprinkle half of cheese on top.
4

Spread remaining batter over cheese.
5

Top with remaining cheese.
6

Bake at 350° for about 40 to 45 minutes until cheese begins to brown and edges crust.