Mexican Cornbread

7 ingredients
4 steps

Ingredients

  • 1 (12 oz.) can Mexican-style corn, drained
  • 1 (4 oz.) can chopped green chilies
  • 3 eggs
  • 1/2 c. margarine, melted
  • 1/2 c. each: shredded Cheddar and Monterey Jack cheese
  • 1/4 c. sugar (optional)
  • 1 1/2 c. White Lily self-rising buttermilk cornmeal mix

Directions

  1. 1
    Preheat oven to 425°.
  2. 2
    Grease an 8 x 8 x 2-inch casserole dish. Combine all ingredients except cornmeal.
  3. 3
    Stir in cornmeal mix just until blended.
  4. 4
    Pour into prepared pan and bake 25 to 30 minutes. Makes 6 to 8 servings.

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