Mexican Cornbread
Ingredients
Dry Ingredients
-
1
cup
yellow cornmeal
-
1
cup
all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
salt
Wet Ingredients
-
1 ½
cups
buttermilk
-
¼
cup
honey
-
2
large
eggs
-
6
tablespoons
butter (melted and cooled)
-
½
cup
canned cream corn
Add-ins
-
1
cup
grated cheddar cheese
-
2
ounces
chopped green chili peppers
-
3
pieces
green onions (sliced thin)
Instructions
- Preheat the oven to 400°F and grease a cast iron skillet with melted butter.
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate measuring cup, whisk together the buttermilk, honey, eggs, and butter, then add the creamed corn and mix.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Fold in the cheese, green chili peppers, and green onions.
- Transfer the mixture to the prepared skillet and bake for 28 to 33 minutes, covering if it browns too quickly, until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
12
Calories
238
Total fat
12g
Total carbohydrates
28g
Total protein
7g
Sodium
482mg
Cholesterol
55mg
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