MEXICALI CORNBREAD

1 cup (250 mL) flour
1/2 cup (125 mL) cornmeal
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
3 eggs
1/2 cup (125 mL) buttermilk
1 tbsp (15 mL) oil
1 tbsp (15 mL) honey
1 clove garlic, crushed
1/2 cup (125 mL) frozen kernel corn, thawed
1/2 cup (125 mL) chopped seeded Roma tomatoes
1/4 cup (50 mL) thinly sliced green onion
2 tsp (10 mL) finely chopped seeded jalapeno pepper
1/2 cup (125 mL) shredded cheddar cheese

Combine flour, cornmeal, baking powder and salt in a bowl. Whisk together eggs, buttermilk, oil, honey and garlic until blended. Pour egg mixture into flour mixture and stir just until combined. Gently fold in corn, tomatoes, green onion and jalapeno pepper. Spoon batter into a greased 8 inch (20 cm) square baking pan. Sprinkle with cheese. Bake at 425ºF (220ºC) for 22 - 25 minutes or until a cake tester inserted in centre comes out clean. Serve warm. Serves 6 - 8.

Cook's Note: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.
 
Last updated on July 13, 2018