Mexican Corn Bread

[Guest]

Mexican Corn Bread

(Good with anything!)


Amount Measure Ingredient Preparation Method

1 c cornmeal

1/3 c flour

1 tbsp sugar

2 tsps baking powder

1/2 tsp baking soda

2 egg whites (whipped)

1 c buttermilk*

1/3 c onions minced

1 8 oz can corn

2 tbsps green peppers minced

2 tbsps jalapeno peppers chopped

(Optional thingy I like)
1/4 c shreaded extra charp chedder cheese sprinkle on top or mix in the batter


Preheat oven at 350. Prepare a 9" square baking pan with cooking spray flour.

Combine dry ingredients in mixing bowl. In a another mixing bowl add the whipped egg whites and all the remaining ingredients, blending well.

Add the two mixtures together and stir only until moistened. Pour in the mixture and bake for 30 to 35 minutes or until golden br own.

Cool slightly and serve immediately.


Notes: *Buttermilk substitute: combine 1 1/2 tsps. vinegar with enough milk to equal 1/2 cup.

Baking breads at lower temp. results in crusts that are thicker and chewer; higher temp. results in a thinner, crisper crusts.

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