Mexican Corn Bread
By: Amy Puzder
Published: Tuesday, January 26, 2010 - 12:06pm

Ingredients




1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/8 teaspoon of ground red pepper
1 cup milk
 cup vegetable oil
1 large egg, lightly beaten
4 ounces can chopped green chilies
1 cup of shredded sharp cheddar cheese
16 ounces can creamed corn

Preparation

1 Move the oven rack to the lower middle position and preheat your oven to 425°. Grease a 9-inch square baking pan. 2 Combine the meal, flour, sugar, baking powder, salt and ground red pepper in a medium size bowl. Coming the milk, oil, egg, chilies, cheese and corn in a medium sized bowl. Add the milk mixture to the cornmeal mixture and stir just until well mixed together. The mixture will be lumpy. 3 Pour into prepared pan and bake for 25 to 30 minutes or until the top is a golden brown and cake tester/toothpick comes out clean when inserted into the center of the bread.

About


1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/8 teaspoon of ground red pepper
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten
1 4-oz can chopped green chilies
1 cup of shredded sharp cheddar cheese
1 16-oz can creamed corn
1.Move the oven rack to the lower middle position and preheat your oven to 425°. Grease a 9-inch square baking pan.
2.Combine the meal, flour, sugar, baking powder, salt and ground red pepper in a medium size bowl. Coming the milk, oil, egg, chilies, cheese and corn in a medium sized bowl. Add the milk mixture to the cornmeal mixture and stir just until well mixed together. The mixture will be lumpy.
3.Pour into prepared pan and bake for 25 to 30 minutes or until the top is a golden brown and cake tester/toothpick comes out clean when inserted into the center of the bread.