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RECIPE & PHOTO Joanna Stringer Goff
Mexican Cornbread (Paula Dean)
After all the corned beef I felt a pot of beans and cornbread was needed! 

or non-stick cooking spray, for greasing pan
1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup chopped onion
1 (14-ounce) can creamed corn
1 cup grated Cheddar
1 cup chopped jalepeno peppers

Directions

Preheat oven to 350 degrees F.

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick 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.
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Comment from Tried and True Recipes on Facebook

Sally Fontenot Kennedy wrote:

I love mexican cornbread!d I use a little less liquid (milk & oil) & add a can of Ro-tel tomatoes (that have been pureed in the food processor), into the batter. I see that this recipe doesn’t call for ground beef. In my recipe, you cook about a lb of ground w/your onion, salt, pepper, garlic powder. After you pour half of the batter into your pan, sprinkle your ground beef then your cheese & peppers, then put the remaining batter. The Ro-Tel gives it a little kick & makes the cornbread more moist.
 

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