Ingredients for Nana's Mexi Cornbread
- 1 cup cornmeal
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- Milk
- Cooking Oil
- ½ cup chopped onion
- Sharp Cheddar Cheese
- Whole Corn
- Green Chili Peppers
- Red Bell Pepper
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How to Make Nana's Mexi Cornbread
- Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup cornmeal, ¾ cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon chili powder.
- In a separate bowl, whisk together 1 cup buttermilk, ⅓ cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in 1 cup cooked chorizo or seasoned taco meat, ½ cup chopped onion, 1 cup shredded cheddar cheese, 1 cup canned corn (drained), and ½ cup chopped bell peppers.
- Pour batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
8g
Fat
18g
Carbs
9g
