mexican cornbread

Name: Mexican Cornbread
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 cup(s) yellow cornmeal; 1/2 cup(s) onion, chopped; 1 cup(s) cheese, shredded; 1 cup(s) milk; 4 teaspoon(s) baking powder; 3/4 teaspoon(s) salt; 1/4 cup(s) sugar; 1 cup(s) cup flour; 1 can(s) corn (whole, drained); 4 ounce(s) green chiles, chopped (replace with jalapeños for more heat); 2 - eggs, beaten; 1/4 cup(s) vegetable oil

(1 RATING)

66 Pinches

Sheri Mullins

Midland, TX

Updated on May 8, 2012

This is great served with Enchilada Casserole and Salad.

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prep time 20 Min

cook time 20 Min

method ---

yield 8 serving(s)

Ingredients

1 cup yellow cornmeal
1/2 cup onion, chopped
1 cup cheese, shredded
1 cup milk
4 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sugar
1 cup cup flour
1 can corn (whole, drained)
4 ounces green chiles, chopped (replace with jalapeños for more heat)
2 - eggs, beaten
1/4 cup vegetable oil

How To Make mexican cornbread

Step 1

Preheat oven to 425 degrees. Grease 10 inch iron skillet

Step 2

Stir together flour, cornmeal, sugar, baking powder, and salt.
Step 3

Add eggs , milk and oil; beat just until smooth. Do not overheat.
Step 4

Fold in shredded cheese, corn, onion and chilies.
Step 5

Pour into greased pan and bake for 20 min until golden brown.
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