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Wobins Mexican Style Cornbread

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  • Wobins Mexican Style Cornbread

    Wobin Posted May 26, 2006 05:16 PM
    Mexican Style Cornbread
    2 eggs
    1/4 cup corn oil
    1 cup buttermilk
    1 1/2 cups shredded Cheddar cheese
    1 (8 ounce) can cream-style corn
    1 large onion, chopped
    2 fresh jalapeno peppers, seeded and minced
    1 cup cornmeal
    1/2 cup all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt

    1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch 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, onion, 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 1/2 cup cheese on top.

    4 Bake for 30 to 35 minutes until center is set and top is golden brown.

    Makes 1 - 8x8 inch pan