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Mexican Cornbread

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

Preheat oven to 350°.
Grease an 8 or 9-inch round or square pan; set aside.
In a bowl, beat eggs and oil until well blended.
Add chiles, corn, sour cream, cornmeal, salt, baking powder, and 1 1/2 cups of the cheese; stir until thoroughly blended.
Pour batter into prepared pan and sprinkle the remaining 1/2.
cup cheese over the top.
Bake for 1 hour or until crust is lightly browned and a wooden pick inserted in center comes out clean.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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