Sunday, April 25, 2010

Corn Bread Mexicano

Just look at the beauty! Yummmmmm!
Corn Bread Mexicano
1 1/2 cups Corn Meal
3 tbsp Flour (Can use Gluten Free)
2 1/4 tsp Baking Powder
1 tbsp Sugar
2 Eggs
2/3 cups Oil
1 cup Buttermilk (or plain milk if on budget)
1/2 tsp Baking Soda
1 can Creamed Corn
1 cup Salsa (I like the fresh kind and HOT!)
1 1/2 Jalepenos (cleaned/ minced)
2 cups Shredded Cheddar Cheese
*If the salsa is extremely juicy, add 1 more tbsp flour to mix
**Get even more creative and use mango, pineapple, or bean salsa!

Preheat oven to 350 degrees Fahrenheit. Mix the eggs, oil, buttermilk, sugar, and creamed corn in a large bowl. Fold in the flour, cornmeal, baking soda, and baking powder. At this point you can fold in the cheese, salsa, and jalepenos. Pour into greased muffin tins, greased baking dish, or (2) loaf pans and bake 15-20 minutes (muffins) to an hour (loaves/baking dish). Let cool for 25 minutes before serving. Yum!

I have never had corn bread this moist. This recipe (Classic Corn Bread) is the best by far!



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