Mexican Cornbread Recipe 1
1 c. of cornmeal (yellow or blue)
1 c. of milk (sweet)
1/2 tsp of baking soda
1/2 tsp of salt
2 jalapeno peppers (chopped finely)
1 (14 ounce) c. of creamed corn
2 eggs (well beaten)
1 c. of green onion (chopped finely)
1/2 lb cheddar cheese (grated)
1/4 c. of olive oil
Directions
Take all of the ingredients apart from the oil an half of the cheese then mix them together. Add the oil to a pan and heat at a medium temperature until it's hot. Pour the oil over the bowl or cornmeal mixture. Make sure you stir this mixture quickly so that the cheese melts. Then pour this concoction into the hot pan along with the left over cheese. Bake in an over for 40 minutes at 350 F.
Mexican Cornbread Recipe 2
1 c. of cornmeal (yellow)
1 c. of flour
1 tbls of baking powder
1 tsp of salt
1 egg
1 c. of milk
1 c. of cream-style corn
1/4 c. of onions (chopped)
2 tbls of green chilies (chopped)
2 tbls of pimientos (chopped)
1/4 c. of butter
1/2 c. cheddar cheese (grated)
Mix all the dry ingredient in a mixing bowl. In a separate bowl, beat up the egg with the milk and add the corn. Using a skillet, lightly cook the onion, chillies and pimiento in butter so that the onion becomes tender. Add in the milk and onion mixtures along with cheese to the dry ingredient mixture. Give it a good stir so that it's thoroughly mixed. Pour this into an 8 inch greased pan and bake for 35 minutes in an oven set to 400 degrees.
Tags: mexican, cornbread
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