Mom's Mexican Cornbread Recipe

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Mom's Mexican Cornbread

Melody Flynn

By
@MissFlynnAgain

This works best in a cast iron skillet, but you can substitute a skillet that's oven-safe if cast iron isn't available.


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Rating:
★★★★★ 1 vote
Serves:
4-6
Prep:
15 Min
Cook:
35 Min

Ingredients

1 c
yellow cornmeal
1/2 tsp
baking soda
2 large
eggs
1 can(s)
16-oz creamed corn
1/2 tsp
salt
3/4 c
milk
1 small
can chopped green chilis
1 c
shredded cheese

Step-By-Step

1Mix cornmeal, baking soda, eggs, creamed corn, salt and milk together until blended.
2Pour half the mixture into a hot, greased iron cast (or oven proof) skillet.

Spread chilies and cheese on top of first layer.

Pour remaining batter over all and bake at 350 degrees for 35-40 minutes.

About this Recipe

Hashtag: #cornbread