This recipe for homemade cornbread gets some color from a can of fiesta corn. Dry ingredients include cornmeal, flour, sugar, baking powder and salt. Wet ingredients include buttermilk, eggs, creamed corn and fiesta corn. The wet ingredients are folded into the dry ingredients and then poured into a pan and baked. This cornbread goes great with Meatball Tortilla Soup.
Course
Bread
Cuisine
Tex-Mex
Keyword
Cornbread
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings8people
Ingredients
2tbspbuttermelted
1cupfine-grind or coarse cornmeal
1 ½cupsAP flour
2tbspsugar
1tbspbaking powder
1tspkosher salt
½cupbuttermilkor 1 tbsp white vinegar and milk to make ½ cup
2large eggs
14ozcan cream-style corn
14ozcan fiesta corndrained
Instructions
Preheat oven to 425 F. Grease a 9 inch square pan with butter. (If you want thinner pieces use a 9x13 pan and bake 20 minutes.)
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Stir together.
In a large bowl or measuring pitcher, lightly whisk the buttermilk and eggs. Add the creamed corn and fiesta corn and stir together.
Slowly pour the corn mixture into the dry ingredients, folding as you go. Pour in the melted butter, and fold until it is mixed together.
Pour the batter into the pan. Bake until golden on top and set in middle, 23 to 25 minutes.