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    Mexican Corn Bread 11


    Source of Recipe


    Amethyst

    List of Ingredients




    MEXICAN CORN BREAD II
    (Yield: 24 servings)

    1 cup cornmeal
    1 cup buttermilk
    1 cup bread flour
    1 tablespoon sugar
    1 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 egg, lightly beaten
    1/4 cup vegetable oil
    1 8-3/4 ounce can whole kernel corn, drained
    1 4-ounce can chopped jalapeño peppers
    1 4-ounce can chopped pimiento
    2 cups shredded Cheddar cheese



    Recipe





    Preheat oven to 375°F. Spray 13x9-inch baking pan with non-stick vegetable spray.

    In a small bowl, combine cornmeal and buttermilk; set aside.

    In a large mixing bowl, combine flour, sugar, salt, baking powder, baking soda, egg, oil, and the cornmeal mixture; stir until blended. Stir in corn, peppers, pimiento, and cheese. Pour into prepared baking pan.

    Bake for 30 minutes or until tester inserted in center comes out clean. Serve warm.


 

 

 

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