Makes one loaf
A quick bread to serve with chili.
Ingredients
1 cup yellow corn meal
¾ cup flour
1 cup grated Cheddar cheese, 4 oz.
1 cup buttermilk (or 1 c. milk & 1 tbsp. vinegar)
Instructions
Gil
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| Mexican Corn Bread |
1 cup yellow corn meal
¾ cup flour
2 tsp. baking powder
1 tsp. baking soda
3 whole eggs
16 oz cream-style corn
2 tbsp. margarine1 cup grated Cheddar cheese, 4 oz.
1 cup buttermilk (or 1 c. milk & 1 tbsp. vinegar)
Instructions
Preheat oven to 400 F (200C). Grease and then place a 9-inch cast iron frying pan in the oven.
In a large bowl, combine the corn meal, flour, baking powder and baking soda. Make a well in the center and set the bowl aside.
In a medium bowl, lightly beat the eggs and combine them with the corn, buttermilk, margarine and cheese. Stir this in the center of the dry ingredients. Mix until they are just combined.
Remove the frying pan from the oven and pour the batter into hot frying pan. Return the pan to the oven. Bake the bread for about 25 minutes or until a tester inserted in the center of the bread comes out clean.
In a large bowl, combine the corn meal, flour, baking powder and baking soda. Make a well in the center and set the bowl aside.
In a medium bowl, lightly beat the eggs and combine them with the corn, buttermilk, margarine and cheese. Stir this in the center of the dry ingredients. Mix until they are just combined.
Remove the frying pan from the oven and pour the batter into hot frying pan. Return the pan to the oven. Bake the bread for about 25 minutes or until a tester inserted in the center of the bread comes out clean.
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