Mexican Cornbread
This recipe takes regular cornbread and takes it up a notch!
Course Side Dish
Cuisine Mexican
- 1 1/2 cups yellow corn meal
- 1/2 cup flour
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 tsp baking powder
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1 small can cream style corn, drained (8 oz)
- 1 small can chopped green chilies, drained (4 oz)
- 1/2 cup shredded Monterey Jack cheese
- 1 tsp chili powder
Preheat oven to 450 degrees. Grease bottom and side of 9" round pan with shortening.
Mix all ingredients. Beat vigorously for 30 seconds. Pour into pan.
Bake in preheated oven for 25 to 30 minutes or until golden brown. Serve warm. Make 12 servings. Enjoy!