Mexican Cornbread I You Have To Try

Cook and World

Tuesday, October 15, 2019

Mexican Cornbread I

"A delicious homestyle Mexican cornbread. Moist and scrumptious with masses of corn and cheese."

Ingredients :

1 cup self-rising cornmeal
1/2 cup self-growing flour
three cups shredded Cheddar cheese
1 onion, chopped
1 green bell pepper, chopped
6 chopped green chile peppers
2 eggs, overwhelmed
1 (8 ounce) can creamed corn
1/four cup milk

Instructions :

Prep : 10M	Cook : 12M	Ready in : 1H10M

Preheat oven to 350 levels F (one hundred seventy five degrees C). Lightly grease a 9x9 inch baking pan.
In a huge bowl, blend collectively cornmeal, flour, Cheddar cheese, onion, inexperienced pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into organized pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out smooth.

Notes :

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