Mexican Cornbread
10 ingredients
7 steps
Ingredients
- 1 c. yellow cornmeal
- 2/3 c. unsifted all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 3/4 c. sour cream
- 2 eggs
- 1/4 c. Crisco oil
- 1 1/2 c. shredded Cheddar cheese
- 1 can whole kernel corn, drained
- 1 can chopped green chilies, drained
Directions
-
1Preheat oven to 400°.
-
2Oil a 9 x 9 x 2-inch square baking pan. Set aside.
-
3Combine the cornmeal, flour, baking powder and salt in a small mixing bowl.
-
4Set aside.
-
5Blend the sour cream, eggs and Crisco oil in medium bowl. Add cornmeal mixture, Cheddar cheese, corn and chilies.
-
6Mix well.
-
7Pour into prepared pan. Bake at 400° for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 to 15 minutes. Cut in squares and serve warm.
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