Mexican Style Cornbread

Name: Mexican Style Cornbread
Ingredients: 2 eggs; 1/4 cup corn oil; 1 cup buttermilk; 1 1/2 cups shredded Cheddar cheese; 1 (8 ounce) can cream-style corn; 1 large onion, chopped; 2 fresh jalapeno peppers, seeded and minced; 1 cup cornmeal; 1/2 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

12 ingredients

4 steps

Ingredients

2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
2

In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3

In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
4

Bake for 30 to 35 minutes until center is set and top is golden brown.