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Favoreats

Favoreats LLC

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Cheesy Mexican Cornbread

www.ezrapoundcake.com
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

self-rising cornmeal

1 cup

buttermilk

2

eggs

1 tbsp

chopped bell pepper

1 cup

cream-style corn

2 tbsp

finely chopped jalapenos (or 1/2 teaspoon cayenne or dried red pepper flakes)

1 1/2 cups

grated sharp Cheddar cheese

1/2 cup

cooking oil or bacon drippings

1

medium onion, chopped

1 tsp

olive oil

2

garlic cloves, minced

1/2 cup

tomato sauce

2 15 ounce cans

pinto beans, rinsed and drained

1 cup

beef broth

1 tbsp

hot sauce

1/4 tsp

salt

1/4 tsp

ground cumin

1/2 tsp

pepper

1

to 2 tablespoons red wine vinegar