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Mexican Cornbread Recipe

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This recipe for Mexican Cornbread is from Cooking For CoCo, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 cup cream style corn
1 cup corn meal
1 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 onion grated
2 jalapeņo peppers, seeded and finely chopped
2 cups shredded cheddar cheese
2 tablespoons butter (for skillet)

Pre heat oven to 425*. Place iron skillet in oven to heat while preparing cornbread.
Mix cornmeal, baking soda, and salt in separate bowl and set aside. In separate mixing bowl beat eggs, add buttermilk, corn, onion, and jalapeņo. Mix well. Remove skillet from oven and add butter. Pour cornmeal mixture into hot skillet in layers adding cheese between, ending with cornmeal mixture. No cheese on top, it will burn.
Reduce oven heat to 375*, bake until center is firm 20-25 minutes. Allow to cool 10-15 minutes and serve.




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