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Mexican Cornbread

This cornbead is not sweet. It is a lot more moist and
it goes well with chili beans and other Mexican foods.

Ingredients (1 8X8" pan)

  • 1 can cream style yellow corn
  • 1 cup corn meal
  • 3/4 cup milk
  • 2 eggs
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1/3 cup melted butter
  • 1 can Ortega green chiles (seeded)
  • grated chedder cheese 4~8oz.
(1) Preheat an oven to 350°F. Line 1 8X8" pan with parchment paper.
(2) Mix in a bowl all except chiles, and cheese. Put 1/2 mixture in a prepared pan. Sprinkle half chiles and cheese. Pour the rest of the batter and sprinkle the rest of chiles and cheese. Bake at 350 for 30 min. or until set. Use an 8X8 inch pan.
* If Ortega Green Chiles is not available, you can use 1/4 of green bell pepper or poblano.
Broil pepper until the skin has blisters. Peel the skin and chop it finley.
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