Mexican Cornbread
Submitted by Sue Lowes on Mar 11, 2010

Gluten free Mexican cornbread

Servings:
8

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1 cup cornmeal
3/4 tsp salt
2 eggs, well beaten
1 medium onion, chopped
1-17 oz can whole kernel corn (or cream style corn)
1&1/2 cup cheddar cheese, grated
1 jalapeno pepper, seeded and chopped
1/2 teaspoon baking powder
1 cup buttermilk
1/2 cup melted butter

Directions:
Preheat oven to 350 degrees. Mix all ingredients except cheese and pepper. Pour 1/2 of batter into a hot greased 9 By 9 inch baking pan. Sprinkle over batter the chopped jalapeno pepper and grated cheese. Top with remainder of batter. Bake for 45 minutes.

Cook's Notes:
Serve with beans and a salad for a complete meal.