Submitted by: Wendy Heins
Mexican Cornbread
Cornbread has always been one of those items I could take or leave. Not any more!
Here is the Mexican Cornbread I brought to the tennis party. Enjoy!
2 eggs, lightly beaten
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded cheese
1 large onion chopped
1 (8oz) can cream-style corn
1 can chopped green chilles
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350°. Grease an 8 or 9 inch square baking dish or a cast iron skillet.
In large bowl combine eggs, corn oil, and buttermilk. Add shredded cheese, creamed corn, onions, and chilles. Mix well.
In small bowl wisk together corn meal, flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to egg and corn mixture.
Pour into greased pan and bake for 30 – 40 minutes or until an inserted toothpick comes out clean.
Can serve warm or at room temp but is best warm!
