Mexican Cornbread Recipe Recipe

Name: Mexican Cornbread Recipe
Yield: 4 servings
Cuisine: American
Ingredients: 1 c. sifted flour; 1 c. yellow corn meal; 1 teaspoon baking pwdr; 1/2 teaspoon soda; 1 teaspoon salt; 1 slightly beaten egg; 1 c. (8 1/2 ounce. can) cream style corn; 1 c. undiluted evaporated lowfat milk; 1/4 c. minced onion; 2 tbsp. minced green chili peppers or possibly jalapeno peppers; 2 tbsp. minced pimento; 1/4 c. melted butter; 1/2 c. shredded cheddar cheese

Servings: persons

1 c. sifted flour
1 c. yellow corn meal
1 teaspoon baking pwdr
1/2 teaspoon soda
1 teaspoon salt
1 slightly beaten egg
1 c. (8 1/2 ounce. can) cream style corn
1 c. undiluted evaporated lowfat milk
1/4 c. minced onion
2 tbsp. minced green chili peppers or possibly jalapeno peppers
2 tbsp. minced pimento
1/4 c. melted butter
1/2 c. shredded cheddar cheese

1
Sift flour, corn meal, baking soda and salt together.
2
Combine egg, corn and evaporated lowfat milk.
3
Mix well.
4
Stir evaporated lowfat milk mix into dry ingredients.
5
Add in onion, green chili peppers, pimento, butter and cheese.
6
Stir till just mixed.
7
Pour into a well buttered 9 inch square baking pan.
8
Bake at 400 degrees for 20-25 min or possibly till done.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1 c. sifted flour, 1 c. yellow corn meal, 1 teaspoon baking pwdr, 1/2 teaspoon soda, and more.

Yes, Mexican Cornbread Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Cornbread Recipe

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