Mexican Corn Bread Recipe

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Mexican Corn Bread

Patti Casey Kerr

By
@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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Rating:
★★★★★ 1 vote
Comments:
Prep:
25 Min
Cook:
35 Min

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

Step-By-Step

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.

About this Recipe

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