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Mexican Cornbread Recipe

User Rating5.0 out of 5 (3 Reviews)  Write a Review

By Diana Rattray, About.com

Scroll down for more cornbread recipes.

Cook Time: 30 minutes

Ingredients:

  • 1 cup yellow cornmeal
  • 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 (or use buttermilk powder with water as directed to make 1 cup)
  • 1/2 cup vegetable oil
  • 1 small can (approximately 8 ounces) cream-style corn
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped bell pepper (red and green both)
  • 1 to 2 tablespoons finely chopped jalapeno pepper, optional
  • 1/2 cup shredded Monterey Jack cheese

Preparation:

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 the dry ingredients until moistened. Pour into a greased 9-inch square baking pan*.
Bake at 350° for 30 to 35 minutes, or until cornbread is browned.
*For a crispier crust, heat the greased pan before adding batter.

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Slow Cooker Recipes | Casseroles | Main Recipe Index
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5 out of 5 5 out of 5
Yummy, moist & simple to make...August 29, 2009By HarveyCoraGirl
"I had to make a few changes because of diet restrictions & also I was out of a few things. Splenda instead of sugar, powdered buttermilk, 1/4 C olive oil, 1/4C Canola Oil, 1/4C scallions, 2T orange bell pepper & a 4oz. can of mild green chiles. It's very light, not nearly as heavy as most cornbread. Very nice texture. Will have again soon."

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