This is my favorite recipe for bread to serve with pintos or soup. A member asked me to post this. Thanks , hope you enjoy.
2 1/2 C. yellow cornmeal 1 C. flour 2 T. baking powder 1 T. sugar pinch of salt 1 (15oz) can of creamed corn 1 (4.5 oz) can of green chilies ( or jalapeno if you prefer more heat) 2 T. chopped onion 1 1/2 C. grated cheddar cheese (i use cheddar & monterey jack cheese) 2 eggs ( Note* I use 3 eggs, gives it a cake like texture, really moist.) 2 T. oil or melted butter 2 C. milk Stir together the first five ingredients, then add; corn, chilies, onion & cheese and mix together. Then add eggs, oil or melted butter and milk,stirring lightly and still slightly lumpy. Pour into a hot greased pan or iron skillet and bake at 400 degrees for approx. 20-25 minutes or until golden brown. Divine :D |
sounds yummy!
|
Sounds good thanks for sharing!
|
Cornbread is my favorite to have with pinto beans with ham or homemade vegetable soup. Thanks for this delicious sounding recipe. Going to try it when the weather gets a little cooler.
|
Thanks for the great recipe!
|
Thanks for the great recipe!
|
When ya making it ?? LOL That sounds wonderful !! I will have to definitely make it for sure !! I usually add all the ingredients to the Krusteaz or Jiffy mixes.
|
I have this recipe and I love it.
|
Oh Yum!!! I just found a Cast Iron Cornbread pan at a yard sale yesterday....I will be trying it out with this recipe!!!!!
|
Sounds great..we love Mexican Cornbread with soups, beans and salads! Goes great with "football" weather for sure!
|
All times are GMT -8. The time now is 01:28 PM. |