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Mexican Cornbread Recipe

Posted By Smockity Frocks On February 11, 2009 @ 9:30 pm In Recipes | 1 Comment


We had guests for dinner last night and I served chili and cornbread.

I made one pan of plain cornbread and one pan of this Mexican Cornbread [2].

I found that I wanted it to have a bit more of a kick than it did, so I think next time I will mix sharp Cheddar and pepper jack and maybe use 1 1/2 – 2 cups instead of the one called for in this recipe.

1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup melted shortening
1 cup sour cream
1 small can (8 ounces) cream-style corn
2 eggs, beaten
1 cup shredded Cheddar cheese or Mexican blend of cheeses
1 can (4 ounces) chopped green chile peppers, drained

Heat oven to 375°. Grease an 8- or 9-inch skillet; place over medium heat while preparing cornbread batter. Combine cornmeal, salt, and baking soda; blend well. Stir in melted shortening; add sour cream, corn, and eggs, blending well. Spoon half of the batter into the greased hot skillet. Sprinkle batter with the cheese and chile peppers; cover with remaining batter. Bake Mexican Cornbread at 375° for 35 to 40 minutes, until nicely browned.


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[1] Image: http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.smockityfrocks.com%2F2009%2F02%2Fmexican-cornbread-recipe.html&media=http%3A%2F%2Fsignatures.mylivesignature.com%2F54486%2F95%2F440949100980010C7181CA3206237898.png&description=Mexican%20Cornbread%20Recipe

[2] Mexican Cornbread: http://southernfood.about.com/cs/cornbread/a/bl30930t.htm

[3] Image: http://www.mylivesignature.com/

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