Mexican Corn Bread
1 cup yellow corn meal
1 cup flour
1 tbsp baking powder
1 tsp salt
1 cup milk
1 cup cream style corn
1/4 cup chopped onion
2 tbsp chopped green chilies
2 tbsp chopped pimento
1/4 cup butter
1/2 cup shredded cheddar cheese
Combine dry ingredients in bowl and mix well. Beat egg and milk together, add corn.
Mix well. Sauté onion, chilies and pimiento in butter in skillet until onion is tender.
Add milk mixture, onion mixture and cheese to dry ingredients. Stir until just mixed.
Pour into well-buttered 8" square pan. Bake in hot oven at 400 degrees for 35-40 minutes
or until toothpick inserted into center comes out clean.
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