Mexican Corn Bread
Mexican Corn Bread is an moderately easy dinner. Made with 2 eggs, 1/4 c. salad oil, 1 to 4 canned ortega chilies or to taste, 1 (9 oz.) can creamed corn and 1/4 c. sour cream, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
In a large bowl, beat the eggs and salad oil.
Rinse seeds out of chilies; finely chop them and add to egg mixture.
Add corn, sour cream, corn meal, salt, baking powder and 1 1/2 cups of the cheese.
Mix and pour into greased pan.
Sprinkle remaining cheese on top.
Bake at 350Β° for 1 hour or until toothpick comes out clean.
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