Mexican Cornbread

Mexican cornbread is some really awesome cornbread. I’ve been told I have weird tastes because I like what other people don’t like, but I am very picky. My cousin pokes fun at me all the time. I don’t make regular cornbread; I’ll go ahead and throw that out there. I rarely eat it because it’s bland unless its crunchy and I can pour some milk on it. I usually make Mexican cornbread when I’m making taco soup or chili.

Ingredients

• 1 cup of yellow cornmeal
• 1/3 cup of all-purpose flour
• 2 tablespoons of sugar
• 1 teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 2 eggs, beaten
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 small can (aprox 8 ounces) cream style corn
• 1/3 cup finely chopped onion
• 2 tablespoons chopped bell pepper (red and green both)
• 1 tablespoon finely chopped jalapeno pepper (optional)
• ½ cup shredded Monterey Jack Cheese. (OK, so I add more cheese because I LOVE cheese.)

Preparation:

Preheat the oven to 350°

In a large mixing bowl, mix together cornmeal, flour, sugar, salt, baking powder, and the baking soda. In another bowl combine the beaten eggs, buttermilk with oil, corn, onion, chopped peppers, and shredded cheese. Mix this into the dry ingredients until moistened, I find it best to just get down and dirty and use my hands, just like my grandma taught me.

Pour into a greased 9-inch square baking pan. (If you don’t have that use a rounded pan but I don’t know the time for that, just make sure to check often.)

Bake for 30-35 minutes or until the cornbread is browned

Then it’s ready to serve! Well, after it cools down a bit. Don’t want any scorched tongues.