By Brandy
Summers
A wonderful South of the Border cornbread featuring cheese,
cream style corn and jalapeno peppers.
2 (8.5 oz.) pkgs. corn bread/muffin mix
1 medium onion, chopped
2 cups shredded Cheddar cheese
1 (14.75 oz.) can cream style corn
1-1/2 cups sour cream
4 eggs, beaten
1 (4 oz.) can green chilies, chopped
1/3 cup vegetable oil
1 tablespoon jalapeno pepper, finely chopped
Directions
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking
dish.
In a bowl, combine the corn bread mix and onion. Combine the
remaining ingredients. Add to the corn bread mixture just until
moistened. Pour into the prepared baking dish.
Bake for 50 to 55 minutes or until lightly browned and the edges
pull away from the sides of the pan. Serve warm. Refrigerate
leftovers.
=> Mexican Cornbread Recipe: Southwestern Corn Bread
This reduced calorie cornbread is just the thing for those
watching their diets.
1 (15.25 oz.) can whole kernel corn, drained
1 cup all purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
3/4 cup fat free milk
1/4 cup canola oil
1 cup shredded reduced fat Cheddar cheese
1 (4 oz.) can green chilies, chopped
Directions
Preheat oven to 350 degrees. Prepare a 9-inch square baking dish
with nonstick cooking spray.
Place the corn in a food processor or blender. Cover and process
until coarsely chopped. Set aside.
In a bowl, combine the flour, cornmeal, baking soda and
salt.
In a small bowl, combine the egg, egg whites, milk and oil. Stir
into dry ingredients just until moistened. Add the cheese, chilies
and corn.
Pour into the prepared baking dish. Bake at 40 to 45 minutes or
until a toothpick inserted near the center comes out clean. Serve
warm.
=> Recipe Mexican Cornbread: Jalapeno Cornbread
A cornbread recipe that has real zip.
1-1/2 cups cornmeal
1/2 cup all purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/4 cup olive oil
1 to 3 jalapeno peppers, seeded and finely chopped
Directions
Preheat oven to 400 degrees. Grease a 9-inch square baking
pan.
In a bowl, combine the cornmeal, flour, sugar, baking powder and
salt.
In a separate bowl, whisk the eggs, buttermilk and oil. Add to
the dry ingredients and stir just until moistened. Stir in
jalapenos. Pour into the prepared baking pan.
Bake for 20 to 22 minutes or until a toothpick inserted near the
center comes out clean. Cut into squares or wedges. Serve warm.
The article
Mexican Cornbread Recipe - Best Mexican Cornbread was Submitted
by Brandy
Summers through Articles.GetACoder.com
network. Here's the additional information: Cha...cha...cha...it's
chili time! http://www.best-chili-recipes.com
