TEX-MEX CORNBREAD

Tex-Mex Cornbread image

This special corn bread has spice added to it with its jalapeno peppers. The Mexicorn adds lots of wonderful color.-Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 cup self-rising flour
1 cup cornmeal
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1 large 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 shredded cheddar cheese, divided

Steps:

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.

Nutrition Facts : Calories 283 calories, Fat 9g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 853mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.