Mexican Style Cornbread
- Category: Cornbread
- Author: Lynn Gibson
- Rating: 4.41
- Prep time: 15 min
- Cook time: 35 min
Ingredients
- 2 eggs
- ¼ cup corn oil
- 1 cup buttermilk
- 1 ½ cups shredded Cheddar cheese
- 1 (8 ounce) can cream-style corn
- 1 large onion, chopped
- 2 fresh jalapeno peppers, seeded and minced
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt