I posted another Mexican Cornbread recipe with ground beef, but this one is without the meat. We had this with butter beans today for lunch. Yum----I'm getting to where I like the butter beans better than the pinto.
Mexican Cornbread
1 cup yellow cornmeal
1/3 cup flour
2 T. sugar
1/2 tsp. baking soda
2 tsp. baking powder
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
1 small can cream style corn
3-4 T. chopped green chilies, or to your liking
1/2 cup shredded cheddar cheese
Mix the dry ingredients together. In another bowl, combine the eggs, buttermilk, oil, corn, chilies, and cheese. Mix the dry and wet ingredients together. Pour into a greased 9 inch dish.
Bake at 350 degrees until the cornbread browns on top. Mine took about 40 minutes.
It's best to let the cornbread set for about 10 - 15 minutes before cutting. This is a very moist cornbread.
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