Mexican Cornbread
Tex-Mex cornbread enriched with creamed corn, buttermilk, green chiles, and shredded cheddar. Moist, mildly spicy, and always the first pan emptied.
π Recipe adapted from RecipeNLG-Full
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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