Sunday, May 3, 2009
Hot Mexican Cornbread
Mexican Cornbread is a great side to a warm bowl of spicy soup like the Mexican Soup I featured here yesterday. This recipes takes only about 15 minutes to prepare and yeilds delicious results(and 8 servings).
This recipe is from Landolakes.com
You will need:
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup LAND O LAKES® Sour Cream
1 cup cream-style corn
1/4 cup chopped seeded jalapeño peppers
1/4 cup vegetable oil
2 eggs, slightly beaten
2 tablespoons chopped green bell pepper
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
Heat oven to 350°F. Combine cornmeal, flour, baking powder, baking soda and salt in large bowl. Stir in all remaining ingredients except cheese just until moistened.
Pour half of batter into greased 8-inch square baking pan. Sprinkle 1/2 cup cheese over batter. Spoon remaining batter over cheese; spread to cover.
Bake for 35 to 40 minutes or until light golden brown. Sprinkle with remaining cheese; continue baking for 4 to 6 minutes or until cheese is melted. Serve immediately.