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Breads from Rina's Kitchen


Mexican Style Cornbread 
Makes 1 pan cornbread

1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups shredded cheddar cheese
2 fresh jalapeno peppers, seeded and minced
2 eggs
1 cup buttermilk
1/4 cup corn oil
1 (8.5 ounce) can cream style corn
1 large onion, chopped
                   
1. Preheat oven to 350 degrees F. Grease an 8" square baking
   dish or a cast iron skillet. 
2. In a small bowl, beat eggs. Mix in corn oil and buttermilk.
   Stir in 1 cup shredded cheese, creamed corn, onions, and jalapenos. 
3. In a large bowl, whisk together cornmeal, flour, baking
   powder, soda, and salt. Stir the egg mixture into the dry
   ingredients. Mix well. Pour batter into prepared pan.
   Sprinkle remaining cheese on top. 
4. Bake for 30-35 mins until center is set and top is golden brown. 

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