food Mexican Cornbread II recipe
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Mexican Cornbread II recipe
    1 servings

Ingredients:

  • 1 (8.5 ounce) package self-rising cornmeal
  • 1 egg
  • 1/2 cup milk
  • 1 (8 ounce) can cream-style corn
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 ounce) can diced green chile peppers, drained

    Instructions:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly grease a 9x9 inch baking pan.
  • Place cornmeal mix in a large bowl.
  • Stir in egg, milk, creamed corn, cheese and diced green chile peppers.
  • Spread batter into prepared pan.
  • Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.



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