Mexican Cornbread with Cheese (Printable Version)
# What You'll Need:
→ Base
01 -
1 cup self-rising white cornmeal
02 -
½ cup self-rising flour
→ Add-ins
03 -
3 cups shredded cheddar cheese
04 -
2 green onions, sliced (green parts only)
05 -
½ cup chopped red bell pepper
06 -
6 ounce can green chiles
→ Wet Ingredients
07 -
2 large eggs, beaten
08 -
8 ounce can cream-style corn
09 -
¼ cup milk
# How to Make It:
01 -
Preheat the oven to 175°C (350°F) and spray a 20x20-cm (8x8-inch) baking dish or a springform pan with nonstick cooking spray.
02 -
In a large mixing bowl, combine cornmeal, flour, shredded cheese, sliced green onions, chopped bell pepper, and green chiles until well blended.
03 -
Stir in beaten eggs, cream-style corn, and milk. Mix just until combined - do not overmix. Spread the batter evenly into the prepared pan.
04 -
Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
# Handy Tips:
01 -
You can substitute green bell pepper for red if preferred, though red adds nice color contrast.
02 -
Serve warm with a pat of butter for enhanced flavor.