Mexican Cornbread
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup vegetable oil
1 cup shredded cheddar cheese
1 cup canned corn, drained
1/2 cup diced green chilies
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro (optional)
Directions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a similarly sized oven-safe dish.
Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Combine Wet Ingredients:
In another bowl, whisk together the buttermilk, eggs, and vegetable oil.
Combine Wet and Dry Ingredients:
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Add Cheese and Vegetables:
Fold in the shredded cheddar cheese, canned corn, diced green chilies, red bell pepper, onion, and cilantro (if using).
Bake:
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cornbread to cool slightly before cutting into squares.
Serve warm, optionally with a pat of butter or a dollop of sour cream.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Kcal: Approximately 250 kcal per serving | Servings: 9
