Mexican Cornbread II Recipe

Ingredients
<br>- 1 (8.5 ounce) package self-rising cornmeal
<br>- 1 egg
<br>- 1/2 cup milk
<br>- 1 (8 ounce) can cream-style corn
<br>- 1 cup shredded Monterey Jack cheese
<br>- 1 (4 ounce) can diced green chile peppers, drained
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
<br>step 2: Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
<br>step 3: Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
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Ingredients
- 1 (8.5 ounce) package self-rising cornmeal
- 1 egg
- 1/2 cup milk
- 1 (8 ounce) can cream-style corn
- 1 cup shredded Monterey Jack cheese
- 1 (4 ounce) can diced green chile peppers, drained

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
step 2: Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
step 3: Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

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