Tex Mex Corn Bread

By Cindy_Wicker

Ingredients

• 1 cup self-rising flour
• 1 cup cornmeal
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 can (11 ounces) Mexicorn, drained
• 1 cup chopped onion
• 3 to 4 jalapeno peppers, seeded, deveined and diced
• 1-3/4 cups buttermilk
• 2 cups (8 ounces) shredded cheddar cheese, divided

Details

Servings 8

Preparation

Step 1

Combine flour, cornmeal, baking powder and salt; set aside. In another bowl, combine egg, corn, onion, peppers, buttermilk and 1-3/4 cups cheese. Stir corn mixture into flour mixture. Pour into a greased 10-in. ovenproof skillet. Bake at 350° for about 40-50 minutes or until bread tests done. Top with remaining cheese and remove from the oven. Yield: 8 servings.

Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts
1 serving (1 piece) equals 283 calories, 9 g fat (7 g saturated fat), 59 mg cholesterol, 853 mg sodium, 37 g carbohydrate, 3 g fiber, 13 g protein.