Tex-Mex Cornbread
This moist cornbread is nicely flavored with minced jalapeño peppers, shredded cheese, and cream-style corn. Serve it with beans, chili, or stew.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- ¼cup canola oil plus 1 tablespoon for the skillet
- 3large eggs
- 1cup plus 2 tablespoons buttermilk , 9 ounces
- 1small can (8 ounces) cream-style corn, or about 1 cup
- 1tablespoon finely minced onion, red or yellow
- 2tablespoons finely minced jalapeño peppers
- 1 ½cups stone-ground cornmeal
- ¼cup all-purpose flour
- 1teaspoon salt
- 2teaspoons baking powder
- ½teaspoon baking soda
- 1cup (4 ounces) finely shredded Cheddar Jack cheese blend or a mild or sharp Cheddar cheese
Instructions
Step 1
Put 1 tablespoon oil in a 10-inch cast-iron skillet and put it in the oven. Heat the oven to 425 F.Step 2
In a large bowl, whisk the eggs with 1/4 cup oil, the buttermilk, cream-style corn, minced onion, and minced jalapeño peppers.Step 3
In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.Step 4
Carefully take the hot skillet out of the oven and set it on a metal rack.Step 5
Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan.Step 6
Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.Step 7
Cut into wedges and serve.