Mexican Cornbread
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A american take on mexican cornbread, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 (17 oz.) can cream-style corn
- 1 c. buttermilk
- 1/2 c. vegetable oil
- 2 eggs, beaten
- 1 c. cornbread mix
- 1 (4 oz.) can chopped green chilies, drained
- 1 1/2 c. (6 oz.) shredded Cheddar cheese
Method
Combine corn, buttermilk, oil and eggs; mix well.
Stir in cornbread mix.
Pour half of batter into a greased 9-inch square pan; sprinkle with green chilies and half of cheese.
Pour remaining half of batter over top and sprinkle with remaining cheese.
Bake at 350° for 45 to 50 minutes or until done.
Cut into squares.
Yields 9.
Rate:
