TEX-MEX CORNBREAD

TEX-MEX CORNBREAD image

Number Of Ingredients 18

1 1/4 C flour
3/4 C yellow cornmeal
2 T sugar
2 t baking powder
1 t soda
1 t salt
1 1/3 C low-fat buttermilk
1 lg egg
1 lg egg white
3 T vegetable shortning, melted
1 T butter
3 green onions, minced
1 small white onion, minced
1 C or so finely diced celery
2 red bell pepper, finely diced
1 t dried red pepper flakes (or 3 T minced fresh jalapeno peppers)
1 C drained canned corn
3 T shredded Monterrey Jack cheese

Steps:

Preheat oven to 425. Generously grease med size casserole dish or cast iron skillet. In 1 T butter, saute (don't brown) green onion, white onion and red bell pepper, approx 5 mins. Remove from heat. In large bowl combine flour, cornmeal, baking powder,soda, sugar, pepper flakes and salt. In med size bowl combine milk, eggs, and melted shortening. Stir in onion/bell pepper mixture. Add celery. Pour milk mixture into flour mixture all at once and still only until just blended. Fold in corn, pour batter into casserole dish/iron skillet. Sprinkle cheese on top. Bake for 30 mins or until toothpick comes out clean.