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Bonus Recipe:Mexican Cornbread

                                                                          I got this image from Here

Ingredients:
6oz.(1 1/2 cups )shredded sharp Cheddar Cheese
3/4 cup buttermilk
1/3 cup oil
2 eggs ,slightly beaten
1(8.5-oz)can cream style corn
1(4-oz) can chopped green chiles
1 cup cornmeal
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:

  1. Heat oven to 375o f.  Generously grease pan1 11/2 quart casserole.  In large bowl, combine cheese,oil,eggs,corn and chiles; blend well.
  2. In small bowl, combine cornmeal,flour,baking powder, baking soda and salt; mix well.  Add to cheese mixture; stir just until dry ingredients are moistened.  Pour into greased casserole.
  3. Bake at 375oF. for 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.
Variations:
First variation  I used diced jalepenos instead of the chiles, montery  and mild cheddar cheese and  cream style corn.
Second variation I used diced jalepenos , sharp cheddar cheese and regular corn out of the can.
I messed up the temperature on the the First one so the second of course will be my favorite!

Comments

Christy said…
this looks amazing! thank you for sharing with tuesday night supper club!

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