Mexican Cornbread

 Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.


Ingredients

  • 1 1/2cups shredded sharp Cheddar cheese (6 oz)
  • 3/4cup buttermilk
  • 1/3cup vegetable oil
  • 2eggs, slightly beaten
  • 1can (8.5 oz) cream-style corn
  • 1can (4.5 oz) Old El Paso™ chopped green chiles
  • 1cup cornmeal
  • 1cup all-purpose flour
  • 1teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon salt

  • Steps

    • 1
      Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
    • 2
      In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
    • 3
      Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

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