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Bobby Ramos' Mexican Corn Bread




Source of Recipe


Buddy Cookbook


List of Ingredients




1/2 cup whole wheat flour
1/2 cup unbleached all purpose flour (or, substitute 1 cup all purpose flour for the above)
3/4 cup yellow cornmeal (coarse ground from the health food store is good)
1 tbs. baking powder
1/2 tsp. salt
1 tsp. chili powder
2 tbs. minced onion
1/4 cup chopped green chilies (optional)
1 cup Mexican-style whole kernel corn, drained
1 cup shredded cheddar cheese
1 cup milk
1 egg, well beaten
2 tbs.each - oil and honey



Recipe



Preheat oven to 400 degrees. Stir together flour, cornmeal, baking powder, salt, chili powder, onion, chilies, corn and cheese. Mix milk, egg, oil and honey together well. Add this mixture to dry ingredients. Stir until just blended (don't over mix). Let rest for 5 minutes. Pour batter into a greased (9x9x2 inch) baking pan. Bake for 25 minutes, or until golden brown. Be sure to reduce temperature for coated or glass pans by 25 degrees or the crust will brown too fast. Makes 8 servings.