Cheese Mexican Cornbread
This vegetarian cornbread is very moist from the creamed corn and nice and flavorful from the cheese and spice. If using non hydrogenated margarine, use a little less than 1/4 cup because of the higher moisture content.
Steps
Heat oven to 230c.
Grease bottom and sides of a 8x8 inch or 9x9 inch square pan , or a 22 or 23 cm or 25 cm oven proof skillet.
Mix all ingredients.
Beat vigorously 30 sec.
Pour batter into pan.
Bake 25 to 30 minutes or until golden brown.
Serve warm.
Ingredients
yellow cornmeal, baking soda, all-purpose flour, eggs, 1% fat buttermilk, cream-style corn, margarine, green chilies, baking powder, low-fat monterey jack cheese, sugar, chili powder, salt