Ruby Bates' Mexican Cornbread
Ruby Bates' Mexican Cornbread is an moderately easy dinner. Made with 1 1/2 c. cornmeal, 1 c. cream-style corn, 2/3 c. wesson oil, 3 eggs and 1 medium onion, chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Mix all ingredients together well.
Bake in a large iron skillet.
You may pour half of mixture into a medium size iron skillet and save the remaining mixture for next day, refrigerated. Bake in preheated oven at 350Β° until brown.
π· Perfect Pairings
Complete your meal with these
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