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Mexican Cornbread II

4

35 min

Mexican Cornbread II

Mexican Cornbread II Photo 1

Time

35 min

Serving

12 persons

Calories

128

Rating

4.00★ (161)

Cuisine

Mexican
Author: Victoria Buriak
Moist, spicy cornbread that's so simple to make and tastes so good!

Ingredients

  • self-rising cornmeal: 1 pack (8.5 ounce pack)
  • egg: 1 piece
  • milk: 0.5 cup
  • cream-style corn: 1 can (8 ounce can)
  • Monterey Jack cheese: 1 cup (shredded)
  • green Chili peppers: 1 can (4 ounce can, drained, diced)

Metric Conversion

Stages of cooking

Mexican Cornbread II Photo 21
Mexican Cornbread II Photo 32
Mexican Cornbread II Photo 43
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
    Mexican Cornbread II Photo 2
  2. Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
    Mexican Cornbread II Photo 3
  3. Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
    Mexican Cornbread II Photo 4

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