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Tex-Mex Corn Bread Recipe

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This special corn bread has spice added to it with its jalapeno peppers. The Mexicorn adds lots of wonderful color.—Gene Pitts, Wilsonville, Alabama
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 1 cup self-rising flour
  • 1 cup cornmeal
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup chopped onion
  • 3 to 4 jalapeno peppers, seeded, deveined and diced
  • 1-3/4 cups buttermilk
  • 2 cups (8 ounces) shredded cheddar cheese, divided

Nutritional Facts

1 serving (1 piece) equals 283 calories, 9 g fat (7 g saturated fat), 59 mg cholesterol, 853 mg sodium, 37 g carbohydrate, 3 g fiber, 13 g protein.

Directions

  1. Combine flour, cornmeal, baking powder and salt; set aside. In another bowl, combine egg, corn, onion, peppers, buttermilk and 1-3/4 cups cheese. Stir corn mixture into flour mixture. Pour into a greased 10-in. ovenproof skillet. Bake at 350° for about 40-50 minutes or until bread tests done. Top with remaining cheese and remove from the oven. Yield: 8 servings.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Tex-Mex Corn Bread in Reminisce September/October 1991, p39

Nutritional Facts

1 serving (1 piece) equals 283 calories, 9 g fat (7 g saturated fat), 59 mg cholesterol, 853 mg sodium, 37 g carbohydrate, 3 g fiber, 13 g protein.

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