Mexicana Cornbread

10 ingredients
4 steps

Ingredients

  • 1 c. cornmeal
  • 1/4 c. flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. buttermilk
  • 2 eggs, beaten
  • 1/3 c. Parkay, melted
  • 1 (8 3/4 oz.) can cream-style corn
  • 1/2 lb. jalapeno cheese, cubed
  • 1/4 c. chopped onion

Directions

  1. 1
    Combine dry ingredients.
  2. 2
    Add milk, eggs, margarine and onions, mixing just until moistened.
  3. 3
    Stir in corn and cheese. Pour into greased 9-inch square pan.
  4. 4
    Bake at 350° for 45 minutes. Serve warm, 6 to 8 servings.

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