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Mexican Cornbread

Prep Time:

15 minutes

Cook Time:

25 minutes

Serves:

10

This is a great side dish to pinto beans or any type of soup. Add seasoned ground beef to it and you have a one-dish meal!

15 minutes

Ingredients


  • 1 C yellow cornmeal

  • 1 C all-purpose flour

  • 1 t salt

  • 2 ears of fresh yellow corn, cut off the cob (or 1 15-oz can of corn, drained)

  • 2 eggs, beaten

  • ¼ C vegetable oil

  • 2 T baking powder

  • 1 t baking soda

  • 1 C buttermilk

  • 2 jalapeno peppers, seeded and diced

  • 2 green onions, sliced

  • 1 C shredded cheddar cheese


Preparation

  1. Preheat oven to 400°F. Pour oil into a cast-iron skillet and place in the oven to preheat.

  2. In a large bowl, combine cornmeal, flour, salt, baking powder, baking soda, and salt and mix well.

  3. Add eggs and buttermilk and stir well. Incorporate corn, cheese, peppers, and onions and mix until well blended.

  4. Remove hot skillet from oven and pour oil over batter. Quickly stir well to combine.

  5. Pour batter back into hot skillet and bake for 25 - 30 minutes until golden brown.

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