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. butter; 1 c. sugar; 4 eggs; 1 (4 oz.) can diced green chilies; 1 (16 oz.) can creamed corn; 4 tsp. baking powder; 1/2 c. grated Monterey Jack cheese; 1/2 c. grated Cheddar cheese; 2 tsp. bacon onion seasoning; 1 c. sifted flour; 1 c. sifted yellow corn meal

Servings: persons

1 c. butter
1 c. sugar
4 eggs
1 (4 oz.) can diced green chilies
1 (16 oz.) can creamed corn
4 tsp. baking powder
1/2 c. grated Monterey Jack cheese
1/2 c. grated Cheddar cheese
2 tsp. bacon onion seasoning
1 c. sifted flour
1 c. sifted yellow corn meal

1
Cream butter and sugar; add eggs one at a time, mixing well after each addition.
2
Add chilies, corn, cheese, and bacon onion seasonings; blend well.
3
Sift together flour, corn meal and baking powder.
4
Add to corn mixture, blend well.
5
Pour into greased and floured 12 x 8 x 2-inch baking dish; preheat oven to 350u00b0.
6
Reduce oven to 300u00b0 when ready to cook corn bread.
7
Bake for 1 hour. Makes 12 squares (3 x 2 1/2-inch.

1421

kcal

Calories

Fat

122

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 c. butter, 1 c. sugar, 4 eggs, 1 (4 oz.) can diced green chilies, and more.

Yes, Mexican Corn Bread falls under the Meat & Poultry 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

How did you like this recipe?

Frequently Asked Questions