Mexican Cornbread
Ingredients
1 C. yellow cornmeal
1/2 C. unbleached white flour
1 tsp. baking powder
2 Tbsp. sugar
2 eggs, beaten
1 C. evaporated skim milk
1/2 C. minced onion
2 jalapeno peppers, minced
6 oz. shredded low fat cheddar cheese
1 C. corn
1 Tbsp. canola oil
Cooking Instructions
Preheat the oven to 350 degrees F. Combine cornmeal, flour, baking powder, and sugar in medium bowl. In a large bowl, combine remaining ingredients. Stir in cornmeal mixture. Pour into an 8 by 8-inch nonstick pan. Bake until browned, about 35 to 40 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)