Tex-Mex Cornbread Recipe is delicious with just about anything gumbo, chili, soup, or a big pot of beans. I’ve been making it for more than forty years. From Gloria Payette, Friendswood, Texas

Ingredients:
11⁄2 cups cornmeal, preferably stone ground
3⁄4 cup all-purpose fl our
3 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 extra-large eggs, beaten
1⁄4 cup canola or olive oil
1 to 11⁄2 cups whole buttermilk
3⁄4 cup chopped onions
1 cup frozen whole-kernel corn, thawed
2 tablespoons finely chopped jalapeño
chiles, or to taste
2 cups shredded mild Cheddar

Method:
1. Preheat the oven to 375°F. Grease a jelly- roll pan.

2. Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl; mix well. Add the remaining ingredients and stir just until blended.

3. Pour the mixture into the prepared pan and bake for 15 minutes, or until golden.

Tex-Mex Cornbread Recipe

Tex-Mex Cornbread Recipe