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July Recipes - Day 10 - Mexican Cornbread
I wanted a recipe that did not use creamed corn. Every time I tried to make one of those, I ended up with gunky cornbread so I found one by Paula Deen and tweaked it to suit myself.
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Mexican Cornbread
1 cup self rising yellow corn meal
½ cup plain flour
1-2 Tablespoons sugar
1 egg
1 cup buttermilk
1/8 cup vegetable oil
2-4 Tablespoons jalapeno pepper, chopped without seeds
2-3 Tablespoons corn
Preheat over to 425.
Grease an 8 inch pan or cast iron skillet. In a medium bowl, combine cornmeal, flour and sugar. To dry mixture, add egg, milk, oil, jalapenos and corn. Mix until smooth. Pour into to prepared pan and bake for 20-25 minutes until brown.
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Mexican Cornbread
1 cup self rising yellow corn meal
½ cup plain flour
1-2 Tablespoons sugar
1 egg
1 cup buttermilk
1/8 cup vegetable oil
2-4 Tablespoons jalapeno pepper, chopped without seeds
2-3 Tablespoons corn
Preheat over to 425.
Grease an 8 inch pan or cast iron skillet. In a medium bowl, combine cornmeal, flour and sugar. To dry mixture, add egg, milk, oil, jalapenos and corn. Mix until smooth. Pour into to prepared pan and bake for 20-25 minutes until brown.