Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1/2 cup vegetable oil, divided; 1 medium onion, chopped; 1 garlic clove, minced; 1 red bell pepper, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 1 (15 1/4-ounce) can whole kernel corn, drained; 1 1/2 cups cornmeal mix; 1 teaspoon sugar; 1/4 teaspoon cumin (optional); 3/4 cup grated Monterey Jack cheese; 2 large eggs; 1 cup buttermilk

12 ingredients

4 steps

Ingredients

1/2 cup vegetable oil, divided
1 medium onion, chopped
1 garlic clove, minced
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 (15 1/4-ounce) can whole kernel corn, drained
1 1/2 cups cornmeal mix
1 teaspoon sugar
1/4 teaspoon cumin (optional)
3/4 cup grated Monterey Jack cheese
2 large eggs
1 cup buttermilk

Directions

1

Heat 2 tablespoons oil in a nonstick skillet over medium heat; add onion and next 4 ingredients. Saute 10 minutes or until tender. Remove from heat, and cool.
2

Stir together cornmeal mix, next 5 ingredients, and 1/4 cup oil until blended. Stir in onion mixture.
3

Heat remaining 2 tablespoons oil in a 9-inch cast-iron skillet in a 400° oven 10 minutes. Pour cornmeal mixture into skillet.
4

Bake at 400° for 30 minutes or until done.