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    Layered Mexican Cornbread

    Source of Recipe


    List of Ingredients

    Non-stick spray, for greasing pan
    1 cup all-purpose cornmeal
    1/2 cup all-purpose flour
    2 tbsp. baking powder
    2/3 c. milk
    2 eggs
    1/2 tsp. salt
    1/3 cup vegetable oil
    1/2 c. chopped onion (sauted)
    1 (14 oz) can creamed corn
    1/2 cup grated Monterrey jack
    1/2 cup grated cheddar
    1 cup chopped jalapeno peppers


    Preheat oven to 350 degrees. Grease an 8x8 or 9x9 square pan with non-stick cooking spray. In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick comes out clean. Let cool slightly before cutting into squares.




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