Mexican Cornbread II You Have To Try

Cook and World

Monday, May 12, 2014

Mexican Cornbread II

"Moist, spicy cornbread it is so simple to make and tastes so good!"

Ingredients :

1 (eight.Five ounce) package deal self-rising cornmeal
1 egg
half of cup milk
1 (8 ounce) can cream-style corn
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced inexperienced chile peppers, tired

Instructions :

Prep : 10M	Cook : 12M	Ready in : 35M

Preheat oven to four hundred tiers F (2 hundred stages C). Lightly grease a 9x9 inch baking pan.
Place cornmeal mix in a massive bowl. Stir in egg, milk, creamed corn, cheese and diced inexperienced chile peppers. Spread batter into organized pan.
Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from facets of pan.

Notes :

Try the use of a Reynolds® slow cooker liner for your sluggish cooker for easier cleanup.

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