Super Moist Mexican Cornbread |
| Ingredients: 1 1/4 cup cornmeal 2 cups white whole wheat flour 2 T baking powder 2 t sea salt salt 1/4 cup sugar 1 can cream style corn (1 1/2 cups) 3/8 cup melted butter 2 small eggs 2 small yellow onions 3-4 T Olive Oil 3 cloves garlic 6 canned feferoni (Bosnian peppers from Devon Market) or 3-4 jalapeños 1 4-oz can green chiles 2 cups grated monterey jack and/or sharp cheddar 1 1/4 cup milk In a large bowl add the cornmeal, flour, baking powder, sea salt, and sugar and mix well. Saute the onion in the olive oil for 25 - 30 minutes, starting out on medium high heat and then lowering to low after the onion starts cooking. Stir frequently. At the end of 30 minutes the onion should have cooked down to about 1/2 of what you started with and be a golden brown. Add the minced garlic and saute an additional 5 minutes being careful not to burn the garlic. Stir constantly. Remove the onion/garlic mixture to a small bowl. Add a little more oil to the pan and saute the feferonis/jalapeños for 8 - 10 minutes on medium high heat. Add the feferonis/jalapeños and green chiles to the onion/garlic mixture. Now add the cream style corn, butter, milk, and egg to the dry ingredients and mix until just moistened. Do not over mix. Stir in the onion, garlic, jalapeno, green chile mixture, and cheese till just mixed in. Pour the cornbread mixture into a greased 9 x 13 inch glass pan. Bake at *375 for 25 -30 minutes. Enjoy! Submitted by Ted Ehnle |
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