Mexican Cornbread (Cinco de Mayo recipe)

[Guest guest]

I just made this as I do each year.

Kenia

 

Mexican Cornbread

 

1 cup cornmeal, preferably yellow

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon chili powder

1 cup grated Cheddar cheese (4 ounces)

4-ounce can chopped Ortega green chiles, drained

2 tablespoons minced onion

1-1/4 cups buttermilk

1/3 cup vegetable oil

2 eggs

1 tablespoon margarine

 

 

Preheat oven to 375°F.

 

Melt margaribe in an 8- or 9-inch iron skillet or

baking pan. Set in the oven to heat while you mix the

cornbread batter.

 

Combine the cornmeal, flour, baking powder and salt in

a bowl. Stir in cheese and chiles.

 

Separately, beat together the milk, water, oil and

eggs. Stir in the dry ingredients just until

moistened.

 

Pour batter into hot pan and bake at 375°F for 25 to

35 minutes. test with a toothpick.

 

 

 

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