Patti Casey Kerr Recipe

Mexican Corn Bread

By Patti Casey Kerr pacasey231

Recipe Rating:
 1 Rating
Prep Time:
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Patti's Story

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.


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

Directions Step-By-Step

Heat oven to 425 degrees Fahrenheit. Generously grease 9x12 baking pan (or muffin pan)
Mix together corn meal, flour, baking soda, salt, and sugar.
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.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids