Mexican Cornbread is a side I loved to eat growing up. This cornbread recipe I love having with chile con carne or chili beans. I would even make this just to have it, it is a great snack in the afternoon. Its sweet, cheesy and you can make it spicy, customize it to your taste and enjoy it. A slice of this cornbread goes great with a nice hearty chili.
1 cup Corn Meal
1 cup All-Purpose Flour
3 Tbsp sugar
1 ½ Baking Powder
½ Baking Soda
1 tsp Salt
7 tbsp unsalted butter (6 of the tbsps melted)
2 large eggs
1 can Cream Style Corn
1 can Sweet Corn
8oz Cheese of your choice, also additional cheese for topping
1-4 Chopped Peppers of your choice (Spice to preference, you can use sweet bell peppers for no spice)
½ onion chopped
Begin with roasting your peppers, you can put them in the oven for about 20 - 25 minutes at 350 degrees, char them over the stove or grill them. Once cooked and the skin is soft, peel the peppers removing the skin. Chop to the desired size.
Take a ½ of a chopped onion and sautee in 1 tbsp of butter. Sautee until translucent to bring out the sweetness of the onion.
In a large bowl, add in all of your dry ingredients and mix well.
Now add all of your remainder ingredients and mix until you get a thick batter.
Place in a buttered cast iron or baking pan
In a pre-heated oven at 400 degrees, cook for 30-35 minutes or until the cornbread yields a clean toothpick test.
Allow to cool for 30 minutes and serve.