Charlene's Recipe

Mexican cornbread

Category: Mexican Foods

Complete in 1 hour 15 minutes
Serves 12

1 1/2 cup shredded sharp cheddar cheese (6 oz)
3/4 cup buttermilk
1/3 cup vegetable oil
2 eggs, slightly beaten
1 can (8.5 oz) cream styly corn
1 can (4.5 oz) chopped green chiles
1 cup cornmeal
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Heat oven to 375. Generously spray 1 1/2 quart casserole with cooking spray. In a large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
In a small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
Bake 40-50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.