Recipe for Mexican Cornbread

3 eggs (beaten)
1 cup buttermilk
6 tablespoons cooking oil
1 ½ cups cornmeal
½ teaspoon salt
¾ teaspoon baking soda
1 can Mexicorn (drained)
1 ½ cups grated cheese (your choice)
¼ cup chopped jalapenos

Beat eggs.  Mix in buttermilk and cooking oil. Then mix in cornmeal, salt, and baking soda.

Stir drained Mexicorn and cheese into mixture along with chopped jalapenos.  (Add drained Mexicorn and cheese last.)  Bake at 375° for about 45 minutes in a 9 x 9 (or similar size) baking pan generously greased with Parkay.

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