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.
Return to the West Texas Brittany Club Field Trials page