"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mexican Cornbread Recipe

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This recipe for Mexican Cornbread, by , is from Gamma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gamma

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 350 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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