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 1/2cups cornmeal, preferably stone ground
- 3/4cup all-purpose flour
- 3tablespoons sugar
- 1teaspoon salt
- 2teaspoons baking powder
- 1teaspoon baking soda
- 2 extra-large eggs, beaten
- 1/4cup canola or olive oil
- 1 to 1 1/2cup whole buttermilk
- 3/4cup chopped onions
- 1cup frozen whole-kernel corn, thawed
- 2tablespoons finely chopped jalapeno chiles, or to taste
- 2cups 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