Mother’s Mexican Cornbread
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 tsp. salt
- 1/2 tsp. soda
- 1 tbl. baking powder
- 2/3 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 (8-oz.) can cream-style corn
- 1 onion, chopped
- 1 bell pepper, chopped
- 2-3 jalapeño peppers, seeded and chopped
- 4 ozs. grated sharp Cheddar cheese
Instructions
1. Combine cornmeal, salt, soda and baking powder.
2. Mix remaining ingredients together and add to cornmeal mixture. Pour into a greased Bundt pan.
3. Bake in a preheated 425-degree oven for 1 hour.
Note: The dry ingredients and the wet ingredients can be separately mixed ahead and combined when ready to bake.
Serves 12-18.
2. Mix remaining ingredients together and add to cornmeal mixture. Pour into a greased Bundt pan.
3. Bake in a preheated 425-degree oven for 1 hour.
Note: The dry ingredients and the wet ingredients can be separately mixed ahead and combined when ready to bake.
Serves 12-18.
Recipe Info
Views
2,247
Rating
Date
September 7, 2006
Categories
Breads