Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 (4 ounce) canmild chopped chilies; 14 cup green pepper, finely chopped; 1 onion, finely chopped; 1 cup grated cheese (I use a Mexican blend); 3 eggs; 12 cup vegetable oil; 12 cup flour; 1 cup cornmeal; 1 teaspoon salt; 3 teaspoons baking powder; 1 cup buttermilk; 1 teaspoon chopped garlic; 1 (11 ounce) can Mexican-style corn, drained

13 ingredients

6 steps

Ingredients

1 (4 ounce) canmild chopped chilies
14 cup green pepper, finely chopped
1 onion, finely chopped
1 cup grated cheese (I use a Mexican blend)
3 eggs
12 cup vegetable oil
12 cup flour
1 cup cornmeal
1 teaspoon salt
3 teaspoons baking powder
1 cup buttermilk
1 teaspoon chopped garlic
1 (11 ounce) can Mexican-style corn, drained

Directions

1

Chop green pepper and onion and place in a small bowl.
2

Mix eggs and oil in a mixing bowl.
3

Add the dry ingredients and stir till mixed.
4

Add the milk and stir in add the chopped vegetables, chilies, corn, garlic and cheese and stir till mixed.
5

Spray a 13x9-inch pan with cooking spray and pour in the batter.
6

Bake in a preheated 375F oven for 30 minutes or till top is lightly browned.

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