MEXICAN CORNBREAD - How to make SPANISH CORNBREAD Recipe

Deronda demonstrates how fast & easy this MEXICAN CORNBREAD is to make!! Loaded with delicious flavors & textures that makes it a perfectly moist bread!! Serve with your favorite meals or have as a snack all by itself!! Recipe below by clicking on SHOW MORE...

MEXICAN CORNBREAD

Preheat oven to 350 degrees F.

Lightly oil a 7" by 11" baking dish.

• 1-1/2 cups self-rising cornmeal, add this ingredient LAST!!
• 1/4 cup red bell pepper (green bell pepper maybe used), chopped
• 1 cup sharp cheddar cheese, grated
• 1/2 cup vegetable oil
• 1 (8-ounce) can whole corn, drained
• 1 large onion, finely chopped
• 1/4 teaspoon salt
• 2 eggs, slightly beaten
• 1 cup whole buttermilk
• 1 jalapeño , chopped, optional

1. In a large mixing bowl add eggs. Whisk. Add buttermilk, oil, and salt. Whisk. Stir in chopped bell peppers, onions, drained corn, and chopped jalapeño. Stir in grated cheese.
2. Add the self-rising cornmeal. Stir until you can no longer see the dry cornmeal.
3. Add to prepared baking dish!! Smooth top of batter, with back of spoon) until evenly level from corner to corner!!
4. Bake in preheat oven for 1 hour. Test with a toothpick to make sure batter in completely baked.
5. Cool 15 minutes before serving.

TIPS: Store in refrigerator, in airtight container, up to 3 days!!

ENJOY your easy to make MEXICAN CORNBREAD!!