Mexican Corn Bread

9 ingredients
6 steps

Ingredients

  • 2 eggs
  • 1/4 c. salad oil
  • 1 to 4 canned Ortega chilies or to taste
  • 1 (9 oz.) can creamed corn
  • 1/4 c. sour cream
  • 1 c. yellow corn meal
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 c. (8 oz.) shredded sharp Cheddar cheese

Directions

  1. 1
    In a large bowl, beat the eggs and salad oil.
  2. 2
    Rinse seeds out of chilies; finely chop them and add to egg mixture.
  3. 3
    Add corn, sour cream, corn meal, salt, baking powder and 1 1/2 cups of the cheese.
  4. 4
    Mix and pour into greased pan.
  5. 5
    Sprinkle remaining cheese on top.
  6. 6
    Bake at 350° for 1 hour or until toothpick comes out clean.

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