Mexican Corn Bread

24 ingredients
6 steps

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 large egg lightly beaten
  • 4 ounces chopped green chilies
  • 1 cup shredded sharp cheddar cheese
  • 16 ounces creamed corn
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg lightly beaten
  • 4 ounces chopped green chilies
  • 1 cup shredded sharp cheddar cheese
  • 16 ounces creamed corn

Directions

  1. 1
    Move the oven rack to the lower middle position and preheat your oven to 425°. Grease a 9-inch square baking pan.
  2. 2
    Combine the meal, flour, sugar, baking powder, salt and ground red pepper in a medium size bowl. Coming the milk, oil, egg, chilies, cheese and corn in a medium sized bowl. Add the milk mixture to the cornmeal mixture and stir just until well mixed together. The mixture will be lumpy.
  3. 3
    Pour into prepared pan and bake for 25 to 30 minutes or until the top is a golden brown and cake tester/toothpick comes out clean when inserted into the center of the bread.
  4. 4
    1.Move the oven rack to the lower middle position and preheat your oven to 425°. Grease a 9-inch square baking pan.
  5. 5
    2.Combine the meal, flour, sugar, baking powder, salt and ground red pepper in a medium size bowl. Coming the milk, oil, egg, chilies, cheese and corn in a medium sized bowl. Add the milk mixture to the cornmeal mixture and stir just until well mixed together. The mixture will be lumpy.
  6. 6
    3.Pour into prepared pan and bake for 25 to 30 minutes or until the top is a golden brown and cake tester/toothpick comes out clean when inserted into the center of the bread.

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