mom's mexican cornbread
(1 RATING)
This works best in a cast iron skillet, but you can substitute a skillet that's oven-safe if cast iron isn't available.
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prep time
15 Min
cook time
35 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 can 16-oz creamed corn
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 small can chopped green chilis
- 1 cup shredded cheese
How To Make mom's mexican cornbread
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Step 1Mix cornmeal, baking soda, eggs, creamed corn, salt and milk together until blended.
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Step 2Pour half the mixture into a hot, greased iron cast (or oven proof) skillet. Spread chilies and cheese on top of first layer. Pour remaining batter over all and bake at 350 degrees for 35-40 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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