Mexican Corn Bread

MEXICAN CORN BREAD
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Prep Time:
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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

The Cook

Patti Casey Kerr Recipe
Well Seasoned
Green Valley, AZ (pop. 97,318)
pacasey231
Member Since Mar 2011
Patti's notes for this recipe:
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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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.
Comments

3 comments

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user Louisa Ishcomer travelingmama - Feb 22, 2012
my mom used jalepenos for dad and made what she called sisy bread for the rest... no peppers..lol .. thanks for the good memory...
user Bea L. BeachChic - Dec 30, 2012
Bea L. [coffeetime] has shared this recipe with discussion groups:
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