Mexican Style Cornbread

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup buttermilk 
• 8 ounce corn cream-style canned
• 0.3 cup corn oil 
• 1 cup cornmeal 
• 2  eggs 
• 0.5 cup flour all-purpose
• 2  jalapeno fresh minced seeded
• 1 large onion chopped
• 0.5 teaspoon salt 
• 1.5 cups cheddar cheese shredded

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
2. In a small bowl, beat eggs.
3. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
4. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients.
5. Mix well.
6. Pour batter into prepared pan.
7. Sprinkle remaining 1/2 cup cheese on top.
8. Bake for 30 to 35 minutes until center is set and top is golden brown.