Mexican Cheese Bread
Hodgson Mill Stone Ground Whole Grain Yellow Corn Meal is a great tasting, nutritious product. It has superior texture and top nutritional benefits. 100% old-fashioned stone ground.
1 1/2 cups Hodgson Mill white flour
1/2 cup Hodgson Mill yellow cornmeal
2 tablespoons sugar
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon chili powder
1/4 teaspoon baking soda
1 beaten egg
3/4 cup buttermilk or sour milk
1/4 cup cooking oil
1/2 cup shredded Monterey Jack cheese with jalapeo peppers (2 ounces)
Grease an 8x4x2-inch loaf pan. Set aside.
In a large mixing bowl combine flour, cornmeal, sugar, baking powder, chili powder, and baking soda. Make a well in the center.
In a small bowl stir together egg, buttermilk, and cooking oil. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy). Gently fold in shredded cheese.
Pour batter into the prepared pan. Bake in a 350ç oven for 45 to 50 minutes or till golden brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan; cool on the wire rack. Makes 1 loaf (16 servings).