Real Recipes From Real Home Cooks ®

mexican corn bread

★★★★★ 1
a recipe by
Patti Casey Kerr
Green Valley, AZ

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
prep time 25 Min
cook time 35 Min

Ingredients For mexican corn bread

  • 1 c
    yellow corn meal
  • 1 c
    self-rising flour
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 1 Tbsp
  • 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

How To Make mexican corn bread

  • 1
    Heat oven to 425 degrees Fahrenheit. Generously grease 9x12 baking pan (or muffin pan)
  • 2
    Mix together corn meal, flour, baking soda, salt, and sugar.
  • 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.