Ingredients for Betty's Mexican Cornbread
- Jiffy Cornbread Mix
- Onion
- 1 (15 ounce) can creamed corn, drained
- 2 large eggs
- Oil
- Jalapeno Peppers
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How to Make Betty's Mexican Cornbread
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan.
- In a large bowl, whisk together the following: 1 cup (2 sticks) unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 (15 ounce) can creamed corn, drained; 1 (4 ounce) can diced green chilies, drained; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cumin; 1/4 teaspoon cayenne pepper (optional, for extra heat).
- Add 2 cups yellow cornmeal and 1 cup all-purpose flour to the wet ingredients. Stir gently until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the edges are golden brown.
- Let the cornbread cool in the pan for 10 minutes before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
6g
Fat
12g
Carbs
11g
