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Mexican Corn Bread

American.foodie's picture
Ingredients
  Yellow cornmeal 1 Cup (16 tbs)
  Unsifted all purpose flour 2⁄3 Cup (10.67 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dairy sour cream 3⁄4 Cup (12 tbs)
  Eggs 2
  Oil 1⁄4 Cup (4 tbs)
  Shredded cheddar cheese 8 Ounce, divided (2 Cups)
  Canned whole kernel corn 8 3⁄4 Ounce, drained (1 Can)
  Canned chopped green chilies 4 Ounce, drained (1 Can)
Directions

Preheat oven to 350 °F.
Oil 8-inch square baking pan.
Set aside.
Mix cornmeal, flour, baking powder and salt in small mixing bowl.
Set aside.
Blend sour cream, eggs and Crisco® Oil in medium mixing bowl.
Add cornmeal mixture, 1 1/2 cups Cheddar cheese, corn and chilies.
Mix well.
Pour into prepared pan.
Sprinkle with remaining 1/2 cup Cheddar cheese.
Bake at 350 °F, 30 to 35 minutes, or until wooden pick inserted in center comes out clean.
Cut into squares and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable

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