Mexican Corn Bread
Taste of Home
This tasty corn bread is easy to mix up. I serve it often with a meal or hearty bowl of soup as an alternative to rolls. Cheddar cheese makes it specially flavorful, and the diced peppers add nice color.
—Esther Shank, Harrisonville, Virginia
SERVINGS: 8-10
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
- 1 cup yellow corn meal
- 1/3 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup buttermilk
- 1 can (8-3/4 ounces) cream-style corn
- 1/3 cup vegetable oil
- 1/3 cup chopped onion
- 2 tablespoons chopped green pepper
- 1/2 cup shredded cheddar cheese
Directions:
In a large bowl, combine the first six ingredients. Whisk together the eggs, buttermilk, corn, oil, onion and green pepper. Stir into dry ingredients just until moistened. Fold in cheese.
Pour into a greased 10-in. ovenproof skillet or 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Yield: 8-10 servings.