Mexican Cornbread #2
Yield
8 servingsPrep
10 minCook
35 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cornmeal
plain |
|
| 1 | teaspoon |
salt
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | cup |
corn
cream style |
|
| 2 | large |
eggs
|
|
| 1 | large |
sweet red bell peppers
chopped fine |
*
|
| 1 | teaspoon |
buttermilk
|
|
| 2 | each |
jalapeño pepper
chopped fine |
*
|
| 2 | cups |
cheese
sharp, grated |
|
| ½ | cup |
onions
chopped |
|
| ⅔ | cup |
vegetable oil
|
|
| Few | shakes |
garlic powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cornmeal
plain |
|
| 5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
corn
cream style |
|
| 2 | large |
eggs
|
|
| 1 | large |
sweet red bell peppers
chopped fine |
*
|
| 5 | ml |
buttermilk
|
|
| 2 | each |
jalapeño pepper
chopped fine |
*
|
| 473 | ml |
cheese
sharp, grated |
|
| 118 | ml |
onions
chopped |
|
| 158 | ml |
vegetable oil
|
|
|
garlic powder
|
*
|
Directions
Mix all ingredients except cheese.
Heat greased iron skillet and pour ½ the mixture into the pan.
Put ½ of the grated cheese on top, then pour remaining mix over it.
Put rest of the cheese on top.
Bake for 35 minutes at 350℉ (180℃).
Cool for at least 30 minutes before cutting.
