Mexican Style Cornbread

This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. A melted Cheddar crust tops it off.

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Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.

In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.

In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.

Bake for 30 to 35 minutes until center is set and top is golden brown.

Mexican Style Cornbread

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