Thursday, October 23, 2014

Layered Mexican Cornbread

I guess it comes as no surprise that I love cornbread.  So when I saw a recipe for layered cornbread, I knew I had to try it.  Of course, I had to make it my own with a pinch of sugar (if sugar in cornbread is against your religion, feel free to leave it out) and onion.  I've made this cornbread with and without the jalapenos and it's good both ways.  The photo below was jalapeno-less.  The cheese in the middle is just delicious.   This one is a winner!

· 1 cup all-purpose cornmeal
· ½ cup all-purpose flour
· 2 tablespoons baking powder
· 2/3 cup milk
· 2 eggs 

-Pinch of sugar, optional 
· ½ teaspoon salt
· 1/3 cup vegetable oil
· ½ cup chopped onion
· 1 (14 ounce) can creamed corn
· 1 cup grated cheddar cheese
· ½ cup chopped jalapeno peppers

1. Preheat oven to 375 degrees. Grease a 9x9-inch square pan or can use an iron skillet.
2. In a large bowl, mix together the 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. Spread remaining batter on top of cheese and peppers.
3. Bake for 35-45 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
4. Let cool slightly before cutting into squares. 

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