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