Mexican Cornbread
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 236.59 ml yellow cornmeal
- 78.78 ml all-purpose flour
- 29.58 ml sugar
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2 eggs, beaten
- 236.59 ml buttermilk
- 118.29 ml vegetable oil
- 248.05 g can cream-style corn
- 78.78 ml chopped onion
- 29.58 ml chopped green peppers (mild, hot, or very hot, your choice)
- 118.29 ml shredded cheddar cheese
directions
- In a mixing bowl, combine the first 6 ingredients.
- In another bowl, combine the remaining ingredients.
- Add to the dry ingredients and stir just until moistened.
- Pour into a greased 9-inch square baking pan or 10 inch oven-proof skillet.
- Bake at 350 for 30-35 minutes or until bread is golden brown and tests done.
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Reviews
-
I made the corn bread in my cast iron skillet and it came out perfect. Very moist and delicious. Definitely a keeper. I used chopped green peppers but the next time I will use a can of green chilis instead as a matter of taste. I may also slightly increase the cheese. Thanks for sharing a great easy recipe.
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Tweaks
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Very good recipe. I thought it was a little too sweet; next time I am going to half the sugar. Also, the recipe does not call for any salt, and you have to add salt when using flour, so I added 1 tsp of salt. I like spicy, so I substituted the green pepper with two seeded chopped chipotle peppers (canned in adobo sauce), and that gave the cornbread a wonderful smokey heat. I will certainly make this again.