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Layered Mexican Cornbread

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 45 min
Category: Breads Sub Category: Quick Breads

what you need
  • Butter or non-stick cooking spray (for greasing pan)
  • 1 cup all purpose cornmeal
  • 1/2 cup all purpose flour
  • 2 Tbsp. baking powder
  • 2/3 cup milk
  • 2 eggs
  • 1/2 tsp. salt
  • 1/3 cup vegetable oil
  • 1/2 cup onion, chopped
  • 1 can (14 oz.) creamed corn
  • 1 cup cheddar cheese, grated
  • 1 cup jalapenos peppers, chopped
make it
Preheat oven to 350 degrees. Grease an 8x8-inch square pan with softened butter or non-stick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn.

Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers.

Bake for about 35 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.
Notes
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