"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

MEXICAN CORN BREAD Recipe

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This recipe for MEXICAN CORN BREAD, by , is from Eating With the Andersons, A Desert Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valdean Shepherd
Added: Tuesday, February 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 small can cream corn
2 cups grated cheese, your choice, (longhorn?)
1 large can whole green chilis\(for very hot, hot taste, use whole or some jalepenos from the can)
2 cans of Marie Calendar corn bread mix or your favorite recipe for corn bread

Directions:
Directions:
Mix corn bread/recipe except use 1 can cream corn in place of 1 cup of milk or water, whichever recipe call for. Grease one 9" X 12" cake pan. Spread batter over the bottom of pan. Use about 1/2 of the batter. Cover the batter with 1 can of green chilis or jalepenos. Cover with cheese. Pour the rest of the batter over chilis and cheese. Bake about 30 to 40 minutes until the middle of the bread bounces back to the touch. Serve with chile con carne, ham hocks and beans or your favorite soup.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Valdean is a dialysis technician at the Veterans Hospital in Santa Monica.

 

 

 

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