Mexican Moist Layered Cornbread
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Yield
8 servingsPrep
8 minCook
35 minReady
48 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
baking powder
|
*
|
| ⅔ | cup |
milk, 1%
|
* |
| 2 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
canola oil
or other vegetable oil |
|
| ½ | cup |
onions
chopped |
|
| 14 | ounces |
creamed corn
1 can |
|
| 1 | cup |
cheddar cheese, reduced-fat
grated |
* |
| 2 | tablespoons |
jalapeño pepper
chopped, or more or less to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 158 | ml |
milk, 1%
|
* |
| 2 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
canola oil
or other vegetable oil |
|
| 118 | ml |
onions
chopped |
|
| 404.6 | ml/g |
creamed corn
1 can |
|
| 237 | ml |
cheddar cheese, reduced-fat
grated |
* |
| 3E+1 | ml |
jalapeño pepper
chopped, or more or less to taste |
|
Directions
Preheat oven to 350℉ (180℃).
Coat an 8 by 8-inch or 9 by 9-inch square pan with cooking spray. Set aside.
In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
Stir in onion and creamed corn.
Pour half of batter into prepared pan.
Top with cheese and peppers, spreading onto batter.
Pour remaining batter on top of cheese and peppers.
Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
Let cool for about 15 minutes before cutting into squares.
Serve warm or at room temperature.
