Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 (17 oz.) can creamed corn; 1 c. buttermilk; 1/2 c. vegetable oil; 2 eggs, beaten; 1 c. cornbread mix; 1 (4 oz.) can chopped green chiles, drained; 1 1/2 c. (6 oz.) shredded sharp cheese, divided

7 ingredients

6 steps

Ingredients

1 (17 oz.) can creamed corn
1 c. buttermilk
1/2 c. vegetable oil
2 eggs, beaten
1 c. cornbread mix
1 (4 oz.) can chopped green chiles, drained
1 1/2 c. (6 oz.) shredded sharp cheese, divided

Directions

1

Combine corn, buttermilk, oil and eggs; mix well.
2

Stir in cornbread mix.
3

Pour half of batter into a greased 9-inch square pan; sprinkle with green chiles and half of cheese.
4

Pour remaining half of batter over top and sprinkle with remaining cheese.
5

Bake at 350° for 45 to 50 minutes or until done.
6

Cut into squares.