82462 tex-mex cornbread
1 servings
Ingredients
| Quantity | 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 |
Directions
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