Corn bread mexicana

Yield: 1 Servings

Measure Ingredient
4 tablespoons Butter margarine, melted, divided
¼ cup Finely diced onion
½ cup Diced green chiles
2 tablespoons Diced pimento
1 cup Whole kernel corn
1½ cup Yellow corn meal
½ cup All purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
½ cup Shredded cheddar cheese
⅔ cup Undiluted canned milk
⅓ cup Water
1 \N Egg, slightly beaten

Pour 1 tablespoon butter into medium skillet, add onion, green chiles and pimento.

Saute for 3 to 5 minutes, or until onion is tender. Add corn, cook for 1 minute.

Combine corn meal, flour, baking powder, salt and cheddar cheese in medium bowl, mix well. Add milk mixture and sauteed vegetables to flour mixture; stir just until blended. Pour into greased 8 inch square pan.

Bake in preheated 400 degree oven for 35 to 40 minutes.


Increase chese to 1 cup, milk to 1 cup and water to ⅓ cup. Pour into pan and bake as above.

>From Albers corn meal box Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dorothy Hart <whhart@...> on Mar 13, 1997

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