Jalapeno Mexican Cornbread
Source of Recipe
Great-Salsa.com
Recipe Introduction
Hot chilies and cheese are what make this mexican corn bread recipe fit to eat.
List of Ingredients
2 jalapeno chilies, finely chopped, seeds and ribs left in
1 - 17 ounce can creamed corn
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
2 eggs
1/4 cup buttermilk
1/3 cup oil
1 cup grated longhorn cheese
2 cups yellow cornmeal
Recipe
Preheat the oven to 350 degrees. Heavily grease a 17 1/2 by 12 inch baking pan.
In a large bowl, mix the finely chopped jalapenos with the corn.
Beat in the baking soda, salt, and sugar, then add the eggs one at a time, beating well. Add the buttermilk and oil, then whisk in the cheese and cornmeal.
Pour the batter into the prepared baking pan, distributing it evenly, and bake in the center of the oven for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
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