southwestern corn bread

Name: Southwestern Corn Bread
Yield: 12
Ingredients: 1 cup(s) yellow corn meal; 1 cup(s) all purpose flour; 1/4 cup(s) plus 2 tbsp white (granulated) sugar; 1 tablespoon(s) baking powder; 1 teaspoon(s) salt; 1 cup(s) milk; 1/3 cup(s) cooking oil; 1 large egg; 1/3 cup(s) southwest-style corn (mexicorn), drained; 4 ounce(s) can chopped green chiles, drained or 1/4 - 1/2 c fresh green chiles, roasted, peeled and chopped

(1 RATING)

70 Pinches

Crystal Villa

Goodyear, AZ

Updated on Jul 21, 2010

This cornbread is always a hit whenever I make it. It's a piece of heaven fresh out of the oven, with a little butter. I like to bake it in my cast iron skillet (11-in.); it seems to give it a different flavor. NOTE: If using fresh chiles, they should be roasted, peeled and chopped before measuring. My cousin's mishap resulted in her having only about a tablespoon of chiles in her bread, so I made sure to add this note.

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yield 12 serving(s)

Ingredients

1 cup yellow corn meal
1 cup all purpose flour
1/4 cup plus 2 tbsp white (granulated) sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup cooking oil
1 large egg
1/3 cup southwest-style corn (mexicorn), drained
4 ounces can chopped green chiles, drained or 1/4 - 1/2 c fresh green chiles, roasted, peeled and chopped

How To Make southwestern corn bread

Step 1

Preheat oven to 400 degrees F; grease an 8-in square baking pan.

Step 2

Mix corn meal, flour, sugar, baking powder, sugar and salt in a medium bowl. In a small bowl, combine milk, egg and oil; stir into dry ingredients just until blended. Fold in corn and chiles. Pour into prepared pan.
Step 3

Bake for 20-25 minutes or until a toothpick stuck in the middle comes out clean.
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