Printable | Taste of Home

Mexican Corn Bread

1 cup yellow cornmeal
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

Printed from tasteofhome.com Nov 19, 2008

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Mexican Corn Bread cont.

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.