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Mexican Cornbread | Moist Cornbread Recipe | Paula Deen Recipe
Hey y'all!
Ive been making this for years. you could literally have it as a snack because its so filling. Really good recipe and really easy! You'll love it!
Recipe Link: www.pauladeen....
Recipe
1 cup grated cheddar cheese
1/2 cup chopped onion
1/3 cup vegetable oil
2 eggs
2/3 cup milk
2 tablespoons baking powder
1/2 cup all purpose flour
1 cup cornmeal
1 cup chopped jalapeños
1/2 teaspoon salt
1 (14 oz) can creamed corn
or spray, for the pan butter
Directions
Preheat oven to 350 °F. Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.
In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares. Makes 1 8×8″ or 9×9″ cornbread.