Mexican Cornbread
- 1 1/2 cup(s) corn meal
- 1/2 cup(s) flour
- 1 tablespoon(s) sugar
- 2 teaspoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1 cup(s) cheddar cheese; grated
- 3 jalapeno pepper(s); seeded, minced
- 2 large egg(s)
- 1 1/2 cup(s) buttermilk
- 3 tablespoon(s) butter, unsalted
Heat a well-seasoned 9 inch cast iron skillet over low heat.
Into a bowl, sift together the cornmeal, flour, sugar, salt, baking powder, and soda. Add the cheese and the chilis, and toss the mixture well. In a small bowl, whisk together the eggs and buttermilk. In the skillet, melt the butter and whisk it into the buttermilk mixture. Add the buttermilk mixture to the cornmeal mixture and stir the batter until it is thoroughly mixed.
Pour it into the heated skillet. Bake the cornbread in the middle of a preheated 425°F oven for 25-30 minutes or until it pulls away from the sides slightly and the top of the bread is lightly browned
Contributor: Bill Neal