MEXICAN CORNBREAD

 

MEXICAN CORNBREAD

Fixings

½ cup cornmeal

1 ½ cups flour

2 tbsp sugar

1 tbsp baking powder

½ tsp salt

⅓ cup oil

2 eggs beaten

1 ¼ cup buttermilk

1 jalapeno medium, hacked, seeds eliminated

¾ cup cheddar destroyed

Directions

Preheat the stove to 375. Delicately oil a 9 or 10 inch cake container or cast iron skillet, and put away. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.

Make a well in the middle and add the oil, beaten eggs and milk. Whisk together until recently soaked and no dry spots remain. Overlap in the slashed jalapeños and cheddar.

Prepare for 40-45 minutes, or until a toothpick embedded into the focal point of the cornbread confesses all or with a couple of wet scraps. Let stand a couple of moments prior to serving. Cool. Partake in the MEXICAN CORNBREAD plans !!!

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