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Mexican Cornbread

Farm.Fares's picture
Ingredients
  Eggs 2 Small
  Canned green chilies 4 , seeded and finely chopped (California Type)
  Salad oil 1⁄4 Cup (4 tbs)
  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
  Sharp cheddar cheese 8 Ounce, shredded (2 Cups)
Directions

MAKING
1. Beat salad oil and eggs in a large bowl, till it is well blended.
2. Add sour cream, 1 1/2 cup cheese, cornmeal, chilies, corn, sour cream, baking powder and salt while stirring constantly. Stir to blend well.
3. Grease a 9 inches square or round pan. Pour the mixture.
4. Sprinkle the rest of the cheese as a topping.
5. Preheat oven to 350°
6. Bake for 1 hour at 350° or till it gets a brown crust. ( Check if completely ready by inserting a pick in the center. If it comes out clean, it is cooked.

SERVING
7. Serve Mexican bread warm.

Tips: If you use it later, wrap the bread in a heavy foil and refrigerate. When in need, reheat the bread in its wrapped foil for 30 minutes in 300°. If the bread was frozen reheat for 1 hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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