Tex-Mex Cornbread

Name: Tex-Mex Cornbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 1 cup self-rising flour; 1 cup cornmeal; 1-1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 large 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 shredded cheddar cheese, divided

This special corn bread has spice added to it with its jalapeno peppers. The Mexicorn adds lots of wonderful color.—Gene Pitts, Wilsonville, Alabama

Ingredients

1 cup self-rising flour
1 cup cornmeal
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1 large 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 shredded cheddar cheese, divided

Directions

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.

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.