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Mexican Corn Bread
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |