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    MEXICAN CORNBREAD


    Source of Recipe


    Teresa_nc7 (My Page) on Thu, Jun 23, 05 at 17:55


    1 cup self-rising corn meal
    1/2 cup all purpose flour
    1 t. baking powder
    1/4 t. baking soda
    1/2 t. salt
    2 TB sugar
    1 t. crushed red pepper flakes (can omit if you don't like the heat)
    1 cup chopped onion (or a little less)
    1 small can chopped green chiles
    1 cup cream style corn (8oz. can)
    1 cup grated cheddar cheese
    1/2 cup vegetable oil
    2 eggs, beaten
    2/3 cup buttermilk

    Mix corn meal thru the onion in a large bowl. In another bowl, mix the canned chiles, corn, cheese, eggs, oil, and butter milk. Add the wet ingredients to the dry and blend well. Pour into a greased 9-inch square baking pan. Bake in a preheated 400 degree oven for 30 minutes. Serve warm.

    I don't usually measure the chopped onion; I just chop one small or half of a large onion. Don't leave out the oil! For some reason I have trouble remembering the oil - even when I set it out! Now that is really bad!

    Enjoy!
    Teresa
 

 

 

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