Mexican Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup corn meal
1 cup flour
⅓ sugar
1 tablespoon baking powder
1 teaspoon salt
2 egg
1 cup buttermilk, kiefer, or yogurt
1 cup creamed corn or 1 can drained
4-5 tablespoons chopped green chilies
3 tablespoons canola oil
1 cup shredded cheese
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Directions: |
Directions:Preheat oven to 400º. Combine dry ingredients in a bowl and mix well. Beat egg and your choice of milk, and oil; add corn. Add milk mixture and cheese to dry ingredients. Stir until just mixed. Pour into well buttered 8 inch square pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. |
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Personal
Notes: |
Personal
Notes: I asked my brother Dave if he remembered this recipe from his youth. He said he thought he did, but then he and his wife, Bonni, thought they might have seen it before. But wait. Dave went to the cupboard and pulled out a box of Albers Cornmeal. And there it was on the back of the box! My brother Ken remembered eating this as well.I made this and found it a bit labor intensive and a little dense so revised it. We'll still call it Mom's cornbread. Always an amazing cook, she passed away in 2017.
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