LAYERED MEXICAN CORNBREAD

LAYERED MEXICAN CORNBREAD

www.cook-books.com

| 1 c. all-purpose cornmeal 1/2 c. all-purpose flour 2 tbsp. baking powder 2/3 c. milk 2 eggs 1/2 tsp. salt 1/3 c. vegetable oil 1/2 c.

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Cooking tools:

  • Oven
  • Mixing bowl
  • Baking dish
  • Measuring cup
  • Measuring spoon
  • Spoon
  • Chef's knife
  • Cutting board

Ingredients

  • 1 c. all-purpose cornmeal
  • 1/2 c. all-purpose flour
  • 2 tbsp. baking powder
  • 2/3 c. milk
  • 2 eggs
  • 1/2 tsp. salt
  • 1/3 c. vegetable oil
  • 1/2 c. chopped onion
  • 14-oz can creamed corn
  • 1 c. grated sharp cheddar cheese
  • 1 c. chopped jalapeno peppers

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