Monday, November 1

Mexican Style Cornbread

Sorry, no pics today, just a great recipe!!  I got the basic recipe from, but made a few changes, based on the suggestions and on my grandmother's advice.  The rule around here is follow Mamaw's advice!!  My mom baked this for me (I ran out of time) and we served it alongside the chili at the costume party.  This is a long way from a healthy recipe, but it met with rave reviews, so this is going in my permanent file.  Mom made this is a 9x13 baking dish and doubled the recipe; she said the baking time was much longer than 30 minutes due to all the moisture in the bread.  It was left to rest a few hours until the party and was delicious.  It was even better the next day!

Mexican Style Cornbread
2 eggs
1/4 cup oil
1 cup buttermilk
1-1/2 cups shredded Cheddar cheese
1 (8 oz.) can cream-style corn
1 large onion, chopped
1 fresh jalapeno pepper, 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
2 tablespoons sugar

Preheat oven to 350 degrees.  Grease an 8-inch square baking dish. In a small bowl, beat eggs.  Mix in oil and buttermilk.  Stir in 1 cup shredded cheese, creamed corn, onion and jalapeno.  In a large bowl, which together cornmeal, flour, baking powder, soda and salt.  Stir egg mixture into dry ingredients, mixing well.  Pour batter into prepared pan.  Sprinkle remaining 1/2 cup cheese on top.  Bake for 30-35 minutes until center is set and top is golden brown.


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