Mexican Cornbread
Yields 12 servings
2 eggs
1/4 cup canola 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
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking
dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup
shredded cheese, creamed corn, onion, and jalapenos. 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.
Bake for 30 to 35 minutes until center is set and top is golden brown.
Robbie IN
http://www.nancyskitchen.com
