¾ cup buttermilk (No buttermilk? No problem! Make your own buttermilk by adding a Tbl. of lemon juice to regular milk and allowing to sit for 10-15 mins)
1 cup whole kernal corn, drained
¾ cup grated cheddar cheese
2 eggs, whipped
¼ cup oil
½ cup taco sauce (mild, medium, or hot – depending on taste)
Instructions
Preheat oven to 350 degrees.
Spray a 9" round baking pan with non-stick cooking spray.
Mix all ingredients, in the order listed, in a large mixing bowl. Stir until all ingredients are incorporated.
Pour into baking pan and bake for 40 minutes or until toothpick comes out clean.
Let stand for approximately 5 minutes, then slice.
Enjoy!
Recipe by Mom Does Reviews at https://www.momdoesreviews.com/2017/01/12/mexican-cornbread-from-scratch-for-a-yummy-delight/