Try one of our Mexican side dish
recipes from the Tex-Mex Cafe.
Variations:
Add chopped fresh jalapeno to the cornbread batter.
Add chopped chipotle pepper to the batter.
Adobo and Cheddar Topped Cornbread
1 C. cornmeal
1 C. flour
2 T. sugar
2 t. baking powder
1/4 t. salt
1 C. buttermilk
1 egg lightly beaten
4 T. oil + additional for the pan
Topping:
1 T. adobo sauce
1 T. oil
pinch sugar
pinch salt
1/2 C. finely shredded mild cheddar cheese
Preheat the oven to 375°F.
Whisk together the cornmeal, flour, sugar, baking powder and salt in a mixing
bowl. Add the buttermilk, egg and oil. Stir until just combined. Heat a cast
iron skillet on the stove, when hot add a little oil. Pour cornbread batter into
the pan.
Mix together the adobo sauce, oil, sugar and salt. Spread on top of the
cornbread. Top with the cheese. Bake the cornbread for about 25 minutes, until
golden brown on top.
