Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 3 Tablespoons Butter; 1-1/2 cup Corn Meal; 1/2 cups All Purpose Flour (I Used Gluten Free); 1 teaspoon Baking Powder; 1-1/2 cup Shredded Cheese; 1 can (14 Oz. Size) Creamed White Corn; 1 can (4 Oz. Size) Chopped Green Chilies; 1/2 cups Buttermilk; 1/2 cups Sour Cream; 1/4 cups Finely Chopped Red Bell Pepper; 2 whole Eggs, Beaten; 1/2 teaspoons Salt

12 ingredients

4 steps

Ingredients

3 Tablespoons Butter
1-1/2 cup Corn Meal
1/2 cups All Purpose Flour (I Used Gluten Free)
1 teaspoon Baking Powder
1-1/2 cup Shredded Cheese
1 can (14 Oz. Size) Creamed White Corn
1 can (4 Oz. Size) Chopped Green Chilies
1/2 cups Buttermilk
1/2 cups Sour Cream
1/4 cups Finely Chopped Red Bell Pepper
2 whole Eggs, Beaten
1/2 teaspoons Salt

Directions

1

Preheat oven to 425°F. Place butter in a large 14-inch cast iron skillet and put skillet in oven while it is preheating. Remove skillet when butter is completely melted.
2

In a medium size mixing bowl, combine all dry ingredients until well incorporated. Add the remaining ingredients and mix well.
3

Pour melted butter into the cornmeal mixture and lightly mix. Pour batter into preheated skillet.
4

Bake 20 minutes or until an inserted knife comes out clean.