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Mexican Cornbread

Mexican.Chef's picture
Ingredients
  Eggs 2
  Salad oil 1⁄4 Cup (4 tbs)
  Canned green chiles 4 , seeded and chopped (Use California Ones)
  Canned cream style corn 9 Ounce (1 Can)
  Sour cream 1⁄2 Cup (8 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Baking powder 2 Teaspoon
  Shredded sharp cheddar cheese 8 Ounce (2 Cups)
Directions

In a large bowl, beat eggs and salad oil until well blended.
Add chiles to egg mixture.
Then add corn, sour cream, cornmeal, salt, baking powder, and 1 1/2 cups of the cheese; stir until thoroughly blended.
Pour into a greased 8 or 9-inch round or square pan.
Sprinkle remaining 1/2 cup cheese evenly over top.
Bake in a 350° oven for 1 hour or until wooden pick inserted in the center comes out clean and crust is lightly browned.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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Average: 3.9 (12 votes)