Mexican Cornbread Recipe
This is the best Mexican Cornbread Recipe. It is incredibly easy to make, with only 5 minutes of prep time. Combine the ingredients and within 40 minutes you have fresh warm cornbread, straight from the oven.
- 1 cup cornmeal
- 1/3 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup creamed corn
- 2 tablespoons chopped green onion
- 3 tablespoons chopped red pepper
- ½ cup grated cheddar cheese
Preheat oven to 350F.
Grease a square 8x8 inch baking pan. Set aside.
In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Set aside.
In a large bowl mix together the eggs, buttermilk and vegetable oil.
Stir in the creamed corn, onion, red pepper and cheese.
Mix the whisked dry ingredients into the egg mixture until they are incorporated.
Pour the batter into the greased baking pan.
Bake for 35 minutes.
Cut into squares and serve warm. Delicious with chili or soup.