mexican corn bread

Name: Mexican Corn Bread
Prep time: 25 min
Cook time: 35 min
Ingredients: 1 cup(s) yellow corn meal; 1 cup(s) self-rising flour; 1/2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 tablespoon(s) sugar; 1 - reg size can creamed corn; 1 1/2 cup(s) grated longhorn cheese; 1 - small can green chili; 2 - large eggs (mom prefered duck eggs when the ducks were laying); 1/3 cup(s) shortening (melted); 1/2 cup(s) sour milk or buttermilk

(1 RATING)

63 Pinches

Patti Casey Kerr

Green Valley, AZ

Updated on Feb 17, 2012

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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prep time 25 Min

cook time 35 Min

method ---

yield

Ingredients

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

How To Make mexican corn bread

Step 1

Heat oven to 425 degrees Fahrenheit. Generously grease 9x12 baking pan (or muffin pan)

Step 2

Mix together corn meal, flour, baking soda, salt, and sugar.
Step 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.
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