This is really good cornbread with Tex-Mex attitude thanks to chili powder and a handful of shredded cheese. Serve Mexican Cornbread with some frijoles, naturally.
Description
Add some chili powder spice and cheese to your cornbread.
Ingredients
- 1 tablespoon bacon drippings
- 1 cup cornmeal, preferably yellow
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 cup grated Cheddar cheese (4 ounces)
- 4-ounce can chopped green chiles, drained
- 2 tablespoons minced onion
- 1-1/4 cups buttermilk
- 1/3 cup vegetable oil
- 2 eggs
Instructions
- Preheat oven to 375°F.
- Melt bacon drippings in an 8- or 9-inch skillet or pan. Set in the oven to heat while you mix the cornbread batter.
- Combine the cornmeal, flour, baking powder, salt and chili powder in a bowl. Stir in the grated cheese, drained chiles and minced onion.
- Separately, beat together the milk, oil and eggs in a large bowl. Stir in the dry ingredients just until moistened.
- Pour batter into hot pan and bake at 375°F for 30 to 35 minutes.
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