Mexican Creamed Cornbread
- Preheat oven to 350°F.
- In a medium bowl, beat the eggs, oil and buttermilk until well blended. Add the chiles, creamed corn, pimientos, onion and sour cream.
- In a separate, large bowl, combine the cornmeal, flour, salt, soda, baking powder, and cheese. Stir until thoroughly blended.
- Add the dry ingredients all at once to the egg and buttermilk mixture, stirring just enough to blend everything.
- Pour batter into a well-greased 10-inch cast iron skillet or pan. Bake at 350°F for 30 to 40 minutes or until slightly brown and springs back at the touch.
Note: Take our virtual Cornbread Seminar and learn about cornbread and its many varieties.
Total time: 1 Hour