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Mexican Cornbread Recipe

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This recipe for Mexican Cornbread is from Anthony Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 cup yellow cornmeal
1/2 cup flour
1 cup shredded reduced-fat monterey or cheddar
cheese (4 oz.)
1/4 cup sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. chili powder
1/2 tsp. baking soda
1 cup buttermilk
3 tbsp. canola oil or vegetable oil
2 eggs
1 (8.5 oz.) can cream-style corn
1 (4.5 oz.) can chopped green chiles, well-drained


2 cups milk
1/2 cup shortening or oil
2 eggs
1 (14-1/2 oz.) cream style corn
1 (4 oz.) chopped green chiles, drained
Directions:
Directions:
1. Heat oven to 425º. Grease 9" round cake pan, 8x8 square pan, or 10" oven-proof skillet with shortening or cooking spray.
2. In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
3. Bake round or square pan 25-30 minutes, skillet 20 minutes, or until golden brown. Serve warm.

 

 

 

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