Mexican Corn Bread

Mexican Corn Bread Recipe

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Patti Casey Kerr


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 vote

25 Min
35 Min


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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

How to Make Mexican Corn Bread


  • 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.

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About Mexican Corn Bread

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

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