Tex Mex Cornbread
- Yield 15 servings
Tex-Mex Corn Bread is delicious with just about anything - gumbo, chili, soup, or a big pot of beans. I've been making it for more than 40 years.
- 1 1/2 cups cornmeal, preferably stone ground
- 3/4 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 extra-large eggs, beaten
- 1/4 cup canola or olive oil
- 1 to 1 1/2 cup whole buttermilk
- 3/4 cup chopped onions
- 1 cup frozen whole-kernel corn, thawed
- 2 tablespoons finely chopped jalapeno chiles, or to taste
- 2 cups shredded mild Cheddar
- Preheat the oven to 375F. Grease a jelly roll pan.
- Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl; mix well. Add the remaining ingredients and stir just until blended. Pour the mixture into the prepared pan and bake for 15 minutes, or until golden.
Recipe by Gloria R. Payette, Friendswood, Texas