Popular Mexican Cornbread Recipe
This is a kick ass recipe for mexican cornbread which will knockout anyone who eats it. Excuse my french please. It is most popularly enjoyed as a breakfast. The mexican cornbread is a glorious invention of the mexican cuisine. I challenge you to give me a better recipe of mexican cornbread than this.
Ingredients
2 eggs
1/4 cup salad oil
1 to 4 canned California green chiles
1 small can (about 9 oz.) creamed-style corn
1/2 cup sour cream
1 cup yellow cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
2 cups (about 8 oz.) shredded sharp Cheddar cheese
Directions
In a large bowl, beat eggs and oil until well blended.
Rinse seeds out of chiles, finely chop chiles, and add to egg mixture.
Then add corn, sour cream, cornmeal, salt, baking powder, and 1 1/2 cups of the cheese; stir until thoroughly blended.
Pour into a greased 8 or 9-inch round or square pan.
Sprinkle remaining 1/2 cup cheese evenly over the top.
Bake in a 350° oven for 1 hour or until a wooden skewer inserted in center comes out clean and crust is lightly browned.
Rinse seeds out of chiles, finely chop chiles, and add to egg mixture.
Then add corn, sour cream, cornmeal, salt, baking powder, and 1 1/2 cups of the cheese; stir until thoroughly blended.
Pour into a greased 8 or 9-inch round or square pan.
Sprinkle remaining 1/2 cup cheese evenly over the top.
Bake in a 350° oven for 1 hour or until a wooden skewer inserted in center comes out clean and crust is lightly browned.
