Southern Mexican Cornbread

Southern Mexican Cornbread

from loavesanddishes.net
55 min

Ingredients

  • 1 cup self rising cornmeal mix (I used Tenda Bake)
  • 1/2 Cup all purpose flour
  • 2 tbs baking powder
  • ⅔ cup whole milk
  • 2 large eggs
  • 1/2 tsp salt
  • ⅓ cup vegetable oil
  • 1/2 chopped onion
  • 1 14 oz can creamed corn
  • 2 whole chopped fresh jalapenos - seeds and ribs removed - chopped.
  • 1/4 cup granulated sugar
  • 1 tsp red pepper chili flakes
  • 1/2 cup grated cheddar cheese
  • 1 4 oz can chopped green chilis
  • 1/2 Cup Monterey Jack Cheese - shredded.

Directions

  1. 1

    Preheat the oven to 350

  2. 2

    Spray a 9x9 or 8x8 baking dish with cooking spray and set aside

  3. 3

    In a large bowl, combine the cornmeal mix, all purpose flour, baking powder, whole milk, eggs, salt, vegetable oil, onion, creamed corn, jalapenos, sugar and red pepper flakes. Mix well - but don’t over mix.

  4. 4

    Pour half of the batter into the baking dish.

  5. 5

    Sprinkle the cheddar cheese and the green chilis over the top of the batter.

  6. 6

    Pour the remainder of the batter over the cheese and chilis.

  7. 7

    Sprinkle the monterey jack cheese on top.

  8. 8

    Bake for 40 minutes until the top is browned and the cornbread is baked through.