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Mexican Cornbread
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Description
A hearty cornbread filled with green chilies, corn, bell pepper and cheddar cheese. The perfect addition to any meal.
Ingredients
- 3 Tablespoons Butter
- 1-½ cup Corn Meal
- ½ cups All Purpose Flour (I Used Gluten Free)
- 1 teaspoon Baking Powder
- 1-½ cup Shredded Cheese
- 1 can (14 Oz. Size) Creamed White Corn
- 1 can (4 Oz. Size) Chopped Green Chilies
- ½ cups Buttermilk
- ½ cups Sour Cream
- ¼ cups Finely Chopped Red Bell Pepper
- 2 whole Eggs, Beaten
- ½ teaspoons Salt
Preparation
Preheat oven to 425ºF. Place butter in a large 14-inch cast iron skillet and put skillet in oven while it is preheating. Remove skillet when butter is completely melted.
In a medium size mixing bowl, combine all dry ingredients until well incorporated. Add the remaining ingredients and mix well.
Pour melted butter into the cornmeal mixture and lightly mix. Pour batter into preheated skillet.
Bake 20 minutes or until an inserted knife comes out clean.
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