Easy Mexican Cornbread
Ingredients
- 2 cups cornmeal
- 1/3 cup shortening, melted
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, lightly beaten
- 3/4 cup buttermilk, or milk
- 1 can cream-style corn
- 1 can green chile peppers, chopped
- 1/4 cup jalapeño peppers, minced, to taste
- 1 cup shredded cheddar cheese
Instructions
- 1
Gather the ingredients.
- 2
Preheat the oven to 425 F / 220 C / Gas 7.
- 3
Grease a 9-inch square baking pan.
- 4
In a large mixing bowl combine the cornmeal, melted shortening, sugar, salt, baking powder, and baking soda.
- 5
In another bowl whisk the eggs with the buttermilk. Add the egg mixture to the dry ingredients and mix just until blended. Add the cream-style corn and mild chile peppers, along with minced jalapeño peppers, if using; stir to blend.
- 6
Pour half of the mixture into the prepared baking pan. Sprinkle half of the shredded cheese over the batter.
- 7
Spoon remaining batter over the cheese layer and then top with the remaining cheese.
- 8
Bake for 20 to 25 minutes, until set and lightly browned around the edges.
20 min - 9
Serve and enjoy.
Nutrition
Per serving (based on 16 servings)
