Layered Mexican Cornbread
This cornbread turns out delicious!
Prep time:
Cook time:
Yield: 1 (8 by 8-inch) square cornbread; about 8 servings
Serving size: 5
Calories per serving: 315
Ingredients:
Cook time:
Yield: 1 (8 by 8-inch) square cornbread; about 8 servings
Serving size: 5
Calories per serving: 315
butter or non-stick cooking spray, for greasing pan
1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup chopped onion
1 (14-ounce) can creamed corn
1 cup grated cheddar
1 cup chopped jalepeno peppers
Directions:
Preheat oven to 350 degrees F.
Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.
In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.
Source: foodnetwork.com
Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.
In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
