MEXICAN CORNBREAD

Thinking Mexican? I am. Something like a dessert. A cookie perhaps? Nah. Pie? Nope. How about cornbread? Yeah, cornbread it is.

So I went online, c'mon even top chefs do this shit! So I went on my MacBook Air, and found a recipe I tweaked for Mexican Cornbread. Ready? OK first of all, I got the recipe. And I forgot to take a picture of my finished product. It came out pretty good. So if you don't know what cornbread looks like. You're in trouble. I suggest you Google it. 

Here we go foodies!

Ingredients

1 c. yellow cornmeal

1/2 c. flour

2 tbsp sugar

2 tbsp. baking powder

1 tsp. garlic powder

1 c. half and half

2 eggs

1 tsp. salt

1/3 vegetable oil

1 small sweet onnion finely chopped

1 can of creamed corn

1 c. of frozen corn thawed

1 1/2 c. grated cheddar cheese

1 large jalapeno pepper seeded and minced, or two small ones


Directions

Turn oven on and preheat to 350 deg. F

Grease a 9x9 inch pan

1. In a large mixing bowl, add the cornmeal, flour, sugar, baking powder, garlic powder, half and half, eggs, salt, and vegetable oil, mix until it is blended.

2. Add in the onion and creamed corn, then the thawed frozen corn, mix well.

3. Pour half of the batter into baking pan.

4. Sprinkle the layer with grated cheese, and minced jalapeno peppers.

5. Pour the rest of the batter on to of the cheese and jalapeno peppers.

*** Bake for 35-45 minutes, or until you notice that the top is golden.  Or stick a toothpick into the center and if it is clean when you pull it out it is done.

Let cornbread rest a few minutes to cool. Cut into squares and enjoy with your favorite coffee, chocolate, or any drink you desire.

© 2018