Mexican Style Cornbread You Have To Try

Monday, March 30, 2015

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Mexican Style Cornbread

"A new highly spiced twist on cornbread. Very wealthy and flavorful with a crisp topping of cheese."

Ingredients :

2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (eight ounce) can cream-fashion corn
1 big onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
half cup all-reason flour
2 teaspoons baking powder
half teaspoon baking soda
half of teaspoon salt

Instructions :

Prep : 15M	Cook : 12M	Ready in : 50M

Preheat oven to 350 degrees F (175 tiers C). Grease an eight 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 massive bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg combination into the dry substances. Mix nicely. Pour batter into organized pan. Sprinkle closing half cup cheese on top.
Bake for 30 to 35 mins till middle is about and pinnacle is golden brown.

Notes :

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