Mexican Cornbread Recipe
Ingredients
| Yellow cornmeal | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Baking soda | 1/8 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Dash of garlic powder | ||
| 1/4 cup cream-style corn | ||
| 2 tablespoons low-fat buttermilk | ||
| Egg substitute | 2 Tablespoon | |
| Cheddar Cheese | 2 Tablespoon | |
| Green onions | 1 Tablespoon, minced | |
| 1 teaspoon seeded, minced jalapeno pepper | ||
| Butter-flavored cooking spray | ||
Directions
GETTING READY
1. Preheat the oven to 425° F
MAKING
2. In a medium bowl bowl, combine the flour, cornmeal, garlic powder, sugar, baking soda and salt
3. In a smaller bowl, combine the buttermilk, egg substitute and corn and add it to the cornmeal mixture and stir till moist
4. Now, add the green onions, jalapeno peppers and fold in the cheese
5. Take two 4"X2.5"X1.25" loaf pans and coat them with cooking spray; place them in the oven to heat up for about a couple of minutes or more
6. Remove from the oven , spoon in the batter and bake for about twenty minutes until golden
SERVING
7. Serve as required
1. Preheat the oven to 425° F
MAKING
2. In a medium bowl bowl, combine the flour, cornmeal, garlic powder, sugar, baking soda and salt
3. In a smaller bowl, combine the buttermilk, egg substitute and corn and add it to the cornmeal mixture and stir till moist
4. Now, add the green onions, jalapeno peppers and fold in the cheese
5. Take two 4"X2.5"X1.25" loaf pans and coat them with cooking spray; place them in the oven to heat up for about a couple of minutes or more
6. Remove from the oven , spoon in the batter and bake for about twenty minutes until golden
SERVING
7. Serve as required
Chef
