Mexican cornbread. Spicy, studded with kernels of corn, diced green chili's and melty bits of cheddar cheese, it makes a great accompaniment to soup or chili.
I made a few simple additions to my classic cornbread recipe and it turned out wonderful.
I took this photo in the hopes that you would be able to see with your own eyes the deliciousness that is this cornbread. I'm not sure if that is going to happen from a picture, but I had to try.
Here is my original Cornbread recipe.
Here is the Mexican version:
2 cups cornmeal2 cups flour
1/2 cup sugar
2 Tablespoons baking powder
2 teaspoons salt
2 cups milk
2/3 cup oil
2 eggs, slightly beaten
1 cup grated cheddar cheese
2 cups frozen whole kernel corn, defrosted and drained
4 Tablespoons chopped green chili's
6 Tablespoons butter, melted
Preheat oven to 400 degrees. Grease a 9x13 inch pan.
Combine cornmeal, flour, sugar, baking powder and salt. Combine milk, oil, and eggs. Add corn, chili's and cheese. Mix well. Add to flour mixture and mix until just combined. Stir in melted butter and pour into pan. Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm.