Mexican Cornbread

madison37 | Feb 1, 2010 |

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Mexican cornbread

It's fiesta time! Traditional cornbreads tend to be dry and ordinary. This is no ordinary cornbread. A southwestern favorite, with mouthwatering moistness and added flavors, sure to please your taste buds. You can use this bread to dress up any meal. Mexican cornbread goes great with chicken and rice or b-b-q ribs and broccoli casserole, just to name a few possibilities. Go get your apron and start cooking.

Things You Will Need

Ingredients:

2 eggs

1 (16oz.) can creamed corn

2 1/2 cups buttermilk

1/2 cup olive oil

1 onion, chopped

1 (4 oz.) can chopped green chilies

2 cups corn meal

1 tsp. baking soda

1 tsp. salt

1 1/2 cups grated sharp cheddar cheese

Step 1

Preparation:

Preheat oven to 375. Put well-greased 9x13 pan into the oven to warm while preparing mixture.

Chop onion finely or put into food processor. Mix eggs, corn, buttermilk, oil, onion and green chilies in large mixing bowl. In separate bowl, mix cornmeal, baking soda and salt. Add dry ingredients to liquid mixture and stir. Add cheddar cheese, stir and pour mixture into warm pan. Bake at 375 for 45-60 minutes. Cut into squares and serve.

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