Yield
8 Servings

How to Make It

Step 1

Place a rack in upper third of oven; preheat oven to 375°F. Coat a 9-inch square baking pan with cooking spray.

Step 2

Combine cornmeal, flour, sugar, baking powder, cumin and salt in a medium bowl. Mix milk, butter and eggs in a small bowl; add to cornmeal mixture and stir until almost combined. Add vegetables; stir just until combined. Spoon into pan.

Step 3

Bake until lightly browned and a cake tester inserted in center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes before cutting; serve warm.

You May Like

Ratings & Reviews

Chiccook's Review

steponme
January 25, 2015
N/A

steponme's Review

Chiccook
October 24, 2011
A great Tex-Mex cornbread and excellent with chili's and Southwestern type soups & stews.