Mexican Corn Bread Recipe
Ingredients
| Yellow cornmeal | 1 Cup (16 tbs) | |
| All purpose flour | 2/3 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dairy sour cream | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Oil | 1/4 Cup (16 tbs) | |
| Shredded Cheddar cheese | 2 Cup (16 tbs), divided | |
| Whole kernel corn | 1 Can (10oz), drained | |
| Green chilies | 1 Can (10oz), chopped |
Directions
Preheat oven to 350 °F.
Oil 8-inch square baking pan.
Set aside.
Mix cornmeal, flour, baking powder and salt in small mixing bowl.
Set aside.
Blend sour cream, eggs and Crisco® Oil in medium mixing bowl.
Add cornmeal mixture, 1 1/2 cups Cheddar cheese, corn and chilies.
Mix well.
Pour into prepared pan.
Sprinkle with remaining 1/2 cup Cheddar cheese.
Bake at 350 °F, 30 to 35 minutes, or until wooden pick inserted in center comes out clean.
Cut into squares and serve warm.
Oil 8-inch square baking pan.
Set aside.
Mix cornmeal, flour, baking powder and salt in small mixing bowl.
Set aside.
Blend sour cream, eggs and Crisco® Oil in medium mixing bowl.
Add cornmeal mixture, 1 1/2 cups Cheddar cheese, corn and chilies.
Mix well.
Pour into prepared pan.
Sprinkle with remaining 1/2 cup Cheddar cheese.
Bake at 350 °F, 30 to 35 minutes, or until wooden pick inserted in center comes out clean.
Cut into squares and serve warm.
Chef
