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  • Mexican Cornbread

    1 vote
    Mexican Cornbread
    Servings: 8
    by Nancy Jo 'Schmidt' Austin
    2 recipes
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    This is not regular cornbread! I love grits and cornmeal mush unsweetened. My husband likes putting syrup on any cornbread. I tried a Mexican corn cake, but it was too sweet for me so I started experimenting. This comes out of the oven really soft, but quickly firms up to a flavorful, dense, cornbread.

    Ingredients

    • 2 eggs
    • 1/4 cup oil
    • 1 cup buttermilk, yogurt or kefir
    • 1 1/2 cups shredded Cheddar cheese
    • 1 can cream-style corn
    • 1 cup cornmeal
    • 1/2 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt

    Directions

    1. Preheat oven to 350 degrees F
    2. Grease an 8 inch square baking dish or a 9 inch cast iron skillet.
    3. In a small bowl, beat eggs. Mix in oil and dairy.
    4. Stir in 1c shredded cheese and creamed corn
    5. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt.
    6. Stir the egg mixture into the dry ingredients. Mix well.
    7. If using a skillet, preheat it on the stove until the fat is almost smoking.
    8. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
    9. Bake for 30 to 35 minutes until center is set and top is golden brown.

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