Mexican Cornbread I

A delicious homestyle Mexican cornbread. Moist and delicious with plenty of corn and cheese.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.

Step: 2

In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.

Step: 3

Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

Per Serving: 209 calories; protein 10.6g; carbohydrates 18.5g; fat 10.8g; cholesterol 61.1mg; sodium 437.5mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.