Southwest cornbread
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cornmeal |
| ⅓ | cup | All-purpose flour |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| 1 | dash | Black pepper |
| 2 | teaspoons | Double-acting baking powder |
| ½ | teaspoon | Baking soda |
| 2 | Eggs -- beaten | |
| 1 | cup | Buttermilk |
| ½ | cup | Vegetable oil |
| 8¾ | Creamed corn | |
| ⅓ | cup | Yellow onions -- minced |
| 2 | tablespoons | Hot chili peppers -- minced |
| 1 | tablespoon | Green peppers -- minced |
| 1 | tablespoon | Pimientos -- minced |
| ½ | cup | Cheddar cheese, shredded |
Directions
1. Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking powder. Combine the remaining ingredients and add to the first mixture. Blend only until mixed, donot overmix. 2. Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if you have one.
Bake in a preheated 350-degree oven for 35 minutes or until golden brown.
Recipe By : Jo Anne Merrill