Saturday, May 30, 2015

Mexican Cornbread

1 (16 oz can) creamed corn
1 Cup cornmeal
3/4 Cup milk
2 eggs
1/3 cup oil
1/2 tsp. baking soda
1 tsp. salt
1 (4 oz) can chopped green chilis
1 1/2 Cup grated cheddar cheese
Combine corn,  milk, oil, eggs, cornmeal, soda, and salt.  Pour  1/2 the batter into greased pan.  Sprinkle with chilis and 1/2 the cheese.  Spread remaining batter on top.  Sprinkle with remaining cheese - Bake @ 400  45 min. or until done.


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