Mexican Cornbread

11 ingredients
8 steps

Ingredients

  • 6 ounces sharp cheddar cheese, shredded
  • 34 cup buttermilk
  • 13 cup canola oil
  • 2 eggs, slightly beaten
  • 1 (8 1/2 ounce) can cream-style sweet corn
  • 14 cup green chili, chopped
  • 1 cup cornmeal
  • 1 cup flour
  • 1 teaspoon baking powder
  • 12 teaspoon baking soda
  • 12 teaspoon salt

Directions

  1. 1
    Preheat oven to 375 degrees.
  2. 2
    Generously grease 1 1/2 quart casserole dish (I use non-stick cooking spray).
  3. 3
    In large bowl, combine cheese, buttermilk, oil, eggs, corn, and chiles.
  4. 4
    Mix well.
  5. 5
    In small bowl, combine cornmeal, flour, baking powder, salt, and baking soda.
  6. 6
    Add dry ingredients to liquid ingredients and stir just until moistened.
  7. 7
    Pour into greased dish and bake 40-50 minutes until deep golden brown and toothpick inserted in center comes out clean.
  8. 8
    Cool 10 minutes and serve warm.

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