Mexican Corn Bread Recipe

Name: Mexican Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. yellow corn meal; 1 c. flour; 1 Tbsp. baking powder; 8 3/4 oz. can cream-style corn; 2 Tbsp. chopped green chiles; 1/4 c. butter; 1 egg; 1 tsp. salt; 1 c. milk; 1/4 c. chopped onion; 1 Tbsp. chopped pimiento; 1/2 c. shredded Cheddar cheese

Servings: persons

1 c. yellow corn meal
1 c. flour
1 Tbsp. baking powder
8 3/4 oz. can cream-style corn
2 Tbsp. chopped green chiles
1/4 c. butter
1 egg
1 tsp. salt
1 c. milk
1/4 c. chopped onion
1 Tbsp. chopped pimiento
1/2 c. shredded Cheddar cheese

1
Preheat oven to 400u00b0.
2
Butter an 8-inch square pan very well. Combine dry ingredients in a large bowl and mix well.
3
Beat egg and milk together; add corn and mix well.
4
Saute onion, chiles and pimiento in butter in skillet until onion is tender.
5
Add milk mixture, onion mixture and cheese to dry ingredients.
6
Stir just until mixed.
7
Pour into prepared pan.
8
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. yellow corn meal, 1 c. flour, 1 Tbsp. baking powder, 8 3/4 oz. can cream-style corn, and more.

Yes, Mexican Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Corn Bread

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