Follow these steps for perfect results
corn meal
flour
sugar
salt
baking powder
baking soda
diced carrots
diced
garlic
diced
eggs
beaten
buttermilk
vegetable oil
cream-style corn
onion
chopped
bell pepper
chopped
grated cheese
grated
Sift together corn meal, flour, sugar, salt, baking powder, and baking soda in a large bowl.
In a separate bowl, combine diced carrots, diced garlic, beaten eggs, buttermilk, vegetable oil, cream-style corn, chopped onion, chopped bell pepper, and grated cheese.
Stir the wet ingredients into the dry ingredients until just moistened.
Pour the batter into a greased 9-inch square pan.
Bake at 350°F (175°C) for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before cutting and serving.
Expert advice for the best results
Add chopped jalapenos for extra spice.
Use different types of cheese for varied flavor.
Top with a dollop of sour cream or salsa before serving.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Cut into squares and arrange on a platter.
Serve warm with chili or soup.
Pair with a dollop of sour cream or salsa.
Offer with butter or honey.
A Pinot Noir or Beaujolais would complement the savory flavors.
Its clean and crisp flavor will cleanse the palate.
Unsweetened Iced Tea will cut through the richness
Discover the story behind this recipe
Cornbread is a staple in Mexican cuisine, often served as a side dish or snack.
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