Mexican Corn Bread

Patti Casey Kerr Recipe

By Patti Casey Kerr pacasey231

Corn bread was a favorite in our family when I was growing up. My parents liked it slightly sweet, thus the creamed corn and sugar. With all the extra ingredients, this recipe comes out moist and has a texture more like a pound cake than the traditional corn breads. Mom served it with fresh green beans, chili, and a multitude of other dishes.


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Ingredients

1 c
yellow corn meal
1 c
self-rising flour
1/2 tsp
baking soda
1 tsp
salt
1 Tbsp
sugar
1
reg size can creamed corn
1 1/2 c
grated longhorn cheese
1
small can green chili
2
large eggs (mom prefered duck eggs when the ducks were laying)
1/3 c
shortening (melted)
1/2 c
sour milk or buttermilk

Directions

1
Heat oven to 425 degrees Fahrenheit. Generously grease 9x12 baking pan (or muffin pan)
2
Mix together corn meal, flour, baking soda, salt, and sugar.
3
Add in creamed corn, cheese, green chili, eggs, shortening (melted), and milk. Mix together well. Pour into prepared pan and bake for 25-35 minutes.