Tex Mex Cornbread Recipe
submitted by reader Gloria R. Payette
of Friendswood, TX
Ingredients
1½ cups cornmeal, preferably stone ground
¾ cup all-purpose flour
3 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 extra-large eggs, beaten
¼ cup canola or olive oil
1 to 1½ cups whole buttermilk
¾ cup chopped onions
1 cup frozen whole-kernel corn, thawed
2 tablespoons finely chopped jalapeno chiles, or to taste
2 cups shredded mild Cheddar
Instructions
1. Preheat the oven to 375 degrees F. Grease a jelly roll pan.
2. 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.
Serves 15.
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