Mexican Cornbread

Category: Bread

Cuisine: not set

Ready in 45 minutes

by scampian

Ingredients

1 cup white corneal

1/3 cup All purpose flour

2 Tablespoons Sugar

1 teaspoon Salt

1/2 teaspoon Baking Soda

2 teaspoons Baking Powder

2 Eggs beaten

1 cup Buttermilk

1/2 cup Vegetable Oil

1 small can Cream Style Corn approx 8 oz.

1/4 cup Onion chopped

2 Tablespoons Red and green Bell Pepper Chopped

1 - 2 Tablespoons Jalapeno Pepper finely chopped

1/2 cup Monterey jack cheese shredded

Directions

In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s) and shredded cheese. Blend into dry ingredients until moistened. Pour into greased skillet. Bake at 350 for 30 - 35 minutes or until cornbread is brown. For a crisper crust, heat the greased skillet.

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