Mexican-Style Cornbread

01Method

1. 1

   Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or a cast iron skillet.

2. 2

   In a bowl, whisk the eggs, then blend in the buttermilk and corn oil. Fold in about two-thirds of the shredded cheese along with the creamed corn, chopped onion, and minced jalapeños.

3. 3

   In a separate large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Add the wet mixture and stir until just combined.

4. 4

   Transfer the batter into the prepared pan and scatter the remaining cheese evenly over the surface.

5. 5

   Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.