Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 2 c. cornmeal (plain); 1 c. all-purpose flour; 1 Tbsp. sugar; 2 tsp. salt; 3 tsp. baking powder; 1/2 tsp. baking soda; 2 eggs, beaten; 1 1/2 c. whole kernel corn; 1 c. chopped onions; 3 Tbsp. chopped hot pepper; 1 c. shredded Velveeta cheese; 1 c. buttermilk

12 ingredients

6 steps

Ingredients

2 c. cornmeal (plain)
1 c. all-purpose flour
1 Tbsp. sugar
2 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
1 1/2 c. whole kernel corn
1 c. chopped onions
3 Tbsp. chopped hot pepper
1 c. shredded Velveeta cheese
1 c. buttermilk

Directions

1

In a mixing bowl, combine first 6 ingredients.
2

Combine remaining ingredients; add to dry ingredients and stir only until moistened.
3

(Add water if necessary.)
4

Pour into a greased 9-inch square baking pan or 10-inch heavy skillet.
5

Bake at 350° for 30 to 35 minutes or until bread is golden brown and tests done. Yield:
6

8 to 10 servings.