MEXICAN CORNBREAD

Mexican Cornbread image

This is a great, moist cornbread that I adapted from my mother-in-law's recipe. Great with beans, soups, etc.

Provided by Jeanne Benavidez

Time 35m

Number Of Ingredients 11

Previous Next

Ingredients

1 c baking mix
1 c yellow cornmeal
1 Tbsp sugar
1/2 tsp salt
1 c milk
1/4 c canola oil
2 eggs
1 c shredded cheddar cheese
1 (15 oz) can cream-style corn
1 sm can diced green chiles
2 jalapeno, de-seeded and finely diced (optional)

Steps:

1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray or grease with shortening.
2. Stir baking mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
3. Bake 30 minutes or until light brown. Serve warm.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breads #lunch #side-dishes #eggs-dairy #vegetables #mexican #oven #easy #vegetarian #grains #cheese #eggs #dietary #comfort-food #inexpensive #pasta-rice-and-grains #corn #taste-mood #equipment