Mexican Cornbread

Another one of the many reasons I love Tupperware ....... some awesome recipes

Serves 6-8
Preparation Time: 40 minutes

Ingredients:
1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tbsp. baking powder
2/3 cup milk
2 eggs
1/2 tsp. salt
1/3 cup vegetable oil
1/2 cup chopped onion
14 oz. can creamed corn
1 cup chopped grated cheddar cheese
1 cup chopped jalapeno peppers

Directions:
Preheat oven to 350°F. Grease an 8 or 9 inch square pan with butter or nonstick cooking spray, and set aside.

In a Thatsa® Bowl, mix cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half into prepared pan. Top with cheese and peppers, spreading over batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top, and until a toothpick inserted into the center comes out clean. Let cool slightly and cut into squares. 

Nutrition Facts:
Serving Size: 1/6 Recipe, Servings per recipe: 6, Calories 390, Calories from fat 190, Total fat 22g, Saturated fat 6g, Trans fat 0g, Cholesterol 90mg, Sodium 960mg, Total Carbohydrate 40g, Dietary fiber 3g, Sugar 4g, Protein 12g