Layered Mexican Cornbread
Ingredients
- butter or non-stick cooking spray, for greasing pan
- 1 cup all-purpose cornmeal
- 1/2 cup flour|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 jalapeño peppers
- 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. == This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world. * [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group]
This article uses material from the "Layered Mexican Cornbread" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
