Mexican Cornbread
Submitted by TheMomv2
Mildly spicy side dish perfect for soups and chilis.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/8 tsp ground red pepper
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg, lightly beaten
- 1 (4-oz) can chopped green chilis
- 1 cup shredded cheddar cheese
- 1 (16-oz) can creamed corn
Move the oven rack to the lower middle position and preheat your oven to 400 degrees. Grease a 9-inch square baking pan.
Combine the cornmeal, flour, sugar, baking powder, salt and ground red pepper in a medium size bowl. Combine the milk, oil, egg, chilies, cheese and creamed 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.
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.
- http://myveggietable.blogspot.com/2009/10/mexican-corn-bread.html
Submit!
