Mexican cornbread recipe:

True Mexican Cornbread

And you thought Aunt Jen's cornbread couldn't be beat...

2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.

In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.

In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt.

Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan.

Sprinkle remaining 1/2 cup cheese on top. Bake for 30 to 35 minutes until center is set and top is golden brown.

Makes 12 servings.

Enjoy this Mexican cornbread recipe.

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