Mexican-Style Cheese Cornbread |
|
 |
Prep Time: 15 Minutes Cook Time: 27 Minutes |
Ready In: 42 Minutes Servings: 4 |
|
Great flavor and texture. Sharp Cheddar cheese can be substituted if u want a more strong taste. Ingredients:
1 teaspoon butter or 1 teaspoon margarine, melted |
3 tablespoons butter or 3 tablespoons margarine, melted |
1 cup cornmeal |
1 cup all-purpose flour |
2 tablespoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1 cup buttermilk or 1 cup plain yogurt |
1 large egg |
3 tablespoons sugar |
1 cup frozen corn, thawed |
1/2 cup shredded mild cheddar cheese |
1/3 cup thinly sliced green onion |
Directions:
1. Heat oven to 350°F.
2. Brush an 8-inch square baking pan OR 9-inch cast-iron skillet with 1 tsp melted butter.
3. Combine cornmeal, flour, baking powder, salt and baking soda in large bowl.
4. Whisk buttermilk or yogurt, egg, sugar and remaining 3 tbsp melted butter in a medium bowl.
5. Stir buttermilk mixture into dry ingredients just until blended.
6. Stir in corn, Cheddar cheese and onion.
7. Spoon batter into prepared pan and bake 20-27 minutes, until toothpick inserted in center comes out clean.
8. Serve hot, warm or room temperature.
9. Cut into 8 pieces.
|
|