tex -mex cornbread

Name: TEX -MEX CORNBREAD
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 - egg; 1 cup(s) self rising corn meal (i use martha white ); 1 can(s) 81/2 cream style corn; 1/2 cup(s) milk; 2 tablespoon(s) vegetable oil; 1 teaspoon(s) sugar; 1 cup(s) 4 oz. grated sharp cheddar cheese; 2 tablespoon(s) chopped jalapeno or chopped green chilies; 1 cup(s) chopped onion; 11/2 cup(s) peeled, chopped tomatoes

(1 RATING)

181 Pinches 1 Photo

FANNIE MCCOY

RUSK, TX

Updated on Aug 11, 2010

I CAN EAT THIS CORNBREAD BY IT SELF...

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prep time 10 Min

cook time 30 Min

method ---

yield

Ingredients

1 - egg
1 cup self rising corn meal (i use martha white )
1 can 81/2 cream style corn
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon sugar
1 cup 4 oz. grated sharp cheddar cheese
2 tablespoons chopped jalapeno or chopped green chilies
1 cup chopped onion
11/2 cups peeled, chopped tomatoes

How To Make tex -mex cornbread

Step 1

PREHEAT OVEN TO 450*GREASE AN 8IN.SQUARE BAKING PAN.

Step 2

BEAT EGG IN LARGE MIXING BOWL,ADD REMAINING INGREDIENTS:BLEND WELL, POUR BATTER INTO PREPARED PAN.
Step 3

BAKE FOR 25 TO 30 MIN.OR UNTIL GOLDEN BROWN. COOL IN PAN FOR 10 MIN . BEFORE SERVING..CORNBREAD WILL BE VERY MOIST.
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