1 Video | Photo: Layered Mexican Cornbread Recipe
Ingredients
- Butter or non-stick cooking spray, for greasing pan
- 1 cup all-purpose cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons baking powder
- 2/3 cup milk
- 2 eggs
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup chopped onion
- 1 (14-ounce) can creamed corn
- 1 cup grated Cheddar
- 1 cup chopped jalepeno peppers
Directions
Preheat oven to 350 degrees F.
Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.
In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.
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By ktp0929
Atlanta, GA
on January 01, 2012
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I LOVE THIS RECIPIE!!! And I don't normally like cornbread!! I put mine in a mini muffin pan, cooked at 375 for about 40 mins and they were phenomenal!! I did use egg beaters instead of eggs and I also used skim milk. Also, I used 1/2 cup jalapenos and 1/2 green chilis. WILL MAKE IT AGAIN!!
By lisagmawmaw
lufkin, 83
on November 27, 2011
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I was disappointed in this recipe. I used a 8x8 pan and after 45 min. the bread still was not done. I put it back in the oven for another 20 min. and still was not done in my opinion. Maybe a bigger pan would have been best.
By bmenoche
New York, NY
on November 06, 2011
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I made this and it came out bad. I was trying to find a spicy jalapeno cornbread and there were too many jalapeno's and they did not cook with the allotted time. Still trying to find a better recipe.
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