Mexican Cornbread

READY IN: 55mins
SERVES: 8
YIELD: 1 pone
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Caramelize the onion in a pan with 2 teaspoons of oil. While it is cooking:
  • Preheat oven to 350°.
  • Generously spray a 9"X13" pan with cooking spray, or grease with oil or butter.
  • Pour the diced tomatoes and pimentos into a sieve to drain.
  • In a bowl combine 2 boxes of cornbread mix, 2 eggs, and 2/3 cup of milk. I use fat-free half-n-half instead of milk.
  • Pour half of the batter into the greased pan.
  • Over the layer of batter, add the cream style corn. It won't make a perfect layer from edge to edge. Just do the best you can to make some semblance of a layer. I try to get a little more closer to the outer edges of the pan than in the center. This helps it cook more evenly.
  • Over the corn layer, add the drained diced tomatoes and pimentos. Again just do the best you can. It doesn't have to be perfect.
  • Over the tomatoes and pimentos, add the caramelized onions.
  • Last, dollop on the remaining half of the batter, in some semblance of a top layer.
  • Place on center rack of oven, or lower.
  • Bake 40 minutes. Check to see if done in center--it will be very moist but shouldn't be doughy.
  • If not done at 40 minutes, bake a little longer, under foil if you are afraid the top will over brown. Let stand 15 minutes before serving.
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