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Mexican Cornbread Recipe

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This recipe for Mexican Cornbread is from Gamma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. yellow cornmeal
1/2 c. flour
2 Tbsp. white sugar
1 Tbsp. baking powder
1/2 tsp. garlic powder (optional)
2/3 c. milk
2 large eggs
1 1/2 tsp. seasoning salt or white salt
1/3 c. melted butter
1 small onion, finely chopped or 1 small green onion
1 c. frozen corn, thawed or 1 cup drained canned corn
1 1/2 c. grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)
Directions:
Directions:
Preheat oven to 350º Butter a 8 x 8-inch or a 9 x 9-inch square baking dish. In a large bowl mix together cornmeal with flour, sugar, baking powder, garlic powder, milk, eggs, seasoned salt and melted butter until well blended. Add in onion and corn; mix to combine. Pour half the batter into prepared baking dish. Sprinkle the layer with grated cheese and jalapeno peppers. Pour the remaining batter on top of the cheese and jalapeno peppers. Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing.

 

 

 

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