As far as corn breads go this bread had a nice consistency. It wasn’t too moist, but it also wasn’t too crumbly.
The jalapeños provide a nice bit if spice to the bread. The creamed corn adds moisture and the texture of the corn pieces. You also get nice texture from the onion and bell pepper.
The strange part was adding the cheese in the middle. The dough surrounding the cheese was a little too soft. In parts it still was a little underdone as well.
The cheese did taste nice, it just added cooking inconsistencies.
Overall it was nice.
MEXICAN CORNBREAD
1 1/2 Cups Cornmeal
1 Cup Canned Creamed Corn
1 Cup Buttermilk
1/2 Cup Vegetable Oil
1 Eggs, Beaten
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Sugar
2 Jalapeño Peppers, Seeded and Minced
1/4 Cup Finely Chopped Green Onion
2 Tablespoons Minced Green Pepper
1 Cup Shredded Cheddar Cheese
Combine all ingredients except cheese in a large bowl. Stir well. Pour half of the batter into a greased 10 inch iron skillet. Top with cheese. Add remaining batter. Bake in a 450 degree oven for 30 minutes.
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