82462 tex-mex cornbread

Yield: 1 servings

Measure Ingredient
1 (8 1/2 oz.) can cream style corn
1 cup Yellow cornmeal
2 Eggs
1 teaspoon Salt
½ teaspoon Bak ing soda
¾ cup Milk
⅓ cup Melted lard, butter or oil
1 (4 oz.) can sweet green chilies, drained & chopped
½ cup (2 oz.) grated sharp cheddar cheese
2 tablespoons Butter

Preheat oven to 400 degrees. In a bowl mix corn, cornmeal, eggs, salt, baking soda, milk, lard, chilies (if desired) and half of the cheese. Place butter into a 1½ quart casserole or 9" skillet with a heat proof handle. Place into oven and heat for 5 minutes. Pour in cornbread mixture and sprinkle with remaining cheese. Bake for another 40 minutes or until crusty and golden brown. Cut into wedges to serve. Makes 1 (9") round. Submitted By BARRY WEINSTEIN On 03-14-95

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