Mexican Cornbread
Mexican Cornbread is an moderately easy dinner. Made with 1 (17 oz.) can cream-style corn, 1 c. buttermilk, 1/2 c. vegetable oil, 2 eggs, beaten and 1 c. cornbread mix, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Combine corn, buttermilk, oil and eggs; mix well.
Stir in cornbread mix.
Pour half of batter into a greased 9-inch square pan; sprinkle with green chilies and half of cheese.
Pour remaining half of batter over top and sprinkle with remaining cheese.
Bake at 350Β° for 45 to 50 minutes or until done.
Cut into squares.
Yields 9.
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