Wednesday, April 13, 2011

Layered Mexican Cornbread by Cris S.

Heat oven to 350 degrees, and prepare an 8 X 8 or 9 X 9 square pan, or 10 inch round pie plate with butter or spray.  Bread is thick and layered with the peppers when finished baking. Also it is very moist.

1 cup cornmeal
1/2 cup all purpose flour
2 Tbsp. baking powder
2/3 cup Almond Breeze dairy free milk
2 eggs (or egg replacement to equal 2 eggs)
1/2 tsp. salt
1/3 cup vegetable oil (more if using egg replacement)
1/3 cup sugar (optional)
1/2 cup chopped onion, red is fine
1 14oz can creamed corn (I used frozen corn that I heated and put into food processor until about finely chopped and with a gritty consistency; about 2 cups chopped.)
1 cup grated, non-dairy, cheddar/jack combo
1 cup jalapeno peppers, seeds and membranes removed then chopped. Canned is fine. And quantity is negotiable.

Mix cornmeal, flour, baking powder, milk, eggs, salt, oil, and sugar until blended. Stir in onion and corn. Pour 2/3 of the batter into the prepared pan. Top with the cheese and the peppers. Pour the remaining 1/3 batter over the cheese/chili layer. Place in oven for about 35 minutes until top is golden brown and toothpick comes out clean.

This is soooo good!!!!   I used eggs, and the corn does add additional moisture.....this is very very moist and yummy.  Be sure that some of your cheese peeks out along the top edge of your bread before baking as it turns a beautiful dark orange after baked.

1 comment:

  1. This sounds so yummy! I am going to try and make this on Sunday. Do you think I should use creamed corn?