MEXICAN CORNBREAD
Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
- In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
- Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 2 g, TransFat 0 g
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Mennias Gwangwadza
[email protected]This cornbread was delicious! The perfect combination of sweet and savory. I will definitely be making this again.
Cabdinaasir Sheeq
[email protected]This cornbread was a bit dry for my taste. I think I would add more milk or butter next time.
Pronoy Sarker
[email protected]This cornbread was easy to make and turned out great! I used fresh corn kernels instead of canned, and it added a delicious sweetness. I also added a bit of chili powder for some extra spice. My family loved it!
MAHIN AHAMED
[email protected]I made this cornbread for my family and they loved it! It was so moist and flavorful. I especially liked the crispy edges. I will definitely be making this again.
Zahra Ally
[email protected]This Mexican cornbread was a hit at my last party! I followed the recipe exactly and it turned out perfectly. The cornmeal and cheese gave it a delicious flavor and texture, and the jalapeños added a nice kick. I will definitely be making this again.