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Layered Mexican Cornbread
May 15, 2009
3:58 pm
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Steph
Snead, AL
Big Chicken
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Forum Posts: 80
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May 11, 2009
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Layered Mexican Cornbread

* Butter or non-stick cooking spray, for greasing pan
* 1 cup all-purpose cornmeal
* 1/2 cup all-purpose flour
* 2 tablespoons baking powder
* 2/3 cup milk
* 2 eggs
* 1/2 teaspoon salt
* 1/3 cup vegetable oil
* 1/2 cup chopped onion
* 1 (14-ounce) can creamed corn
* 1 cup grated Cheddar
* 1 cup chopped jalepeno peppers

Preheat oven to 350 degrees 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.

This is one of the recipes I ended up using some of my fresh cornmeal for! It is very good! I love the layer of cheese right in the middle of the cornbread.  The only thing I changed was that I cooked it in an iron skillet and left out the jalapenos, mainly because I didn't have any!

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