Lynda's Mex-Tex Cornbread

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Yield:

Makes 4 servings

Recipe from

Southern Living

Ingredients

2 (4.5-ounce) cans chopped green chiles
1 (8 1/2-ounce) can cream-style corn
1 cup yellow cornmeal
1/2 cup (2 ounces) shredded colby-Jack cheese
1 large egg
1/4 cup milk
1 tablespoon all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
2 teaspoons chopped jalapeño pepper (optional)
2 tablespoons bacon drippings

Preparation

Stir together first 10 ingredients in a bowl; stir in jalapeño pepper, if desired.

Coat bottom and sides of a 9-inch cast-iron skillet with bacon drippings. Heat in a 450° oven 5 minutes. Pour cornbread batter into hot skillet.

Bake at 450° for 20 to 25 minutes or until cornbread is lightly browned.

Note:

December 2001
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