Mexican Style Cornbread

This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. A melted Cheddar crust tops it off.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 193 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup buttermilk
• ½ cup all-purpose flour
• 1 (8 ounce) can cream-style corn
• 1 cup cornmeal
• ¼ cup corn oil
• 1 ½ cups shredded Cheddar cheese
• 1 large onion, chopped
• 2 fresh jalapeno peppers, seeded and minced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.

Step 2

In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.

Step 3

In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.

Step 4

Bake for 30 to 35 minutes until center is set and top is golden brown.