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Mexican Cornbread II
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Easy savory cornbread with creamed corn, jalapenos, and Monterey Jack cheese for a South-of-the-Border twist.
Ingredients:
  • 1 (8.5 ounce) package self-rising cornmeal
  • 0.5 cup milk
  • 1 (8 ounce) can cream-style corn
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 ounce) can diced green chile peppers, drained
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and give a gentle greasing to a 9x9 inch baking pan.
  • In a large bowl, combine cornmeal mix with egg, milk, creamed corn, cheese, and diced green chile peppers. Transfer the batter to the prepared pan.
  • Bake until golden brown and cornbread pulls away from sides of pan, about 25 minutes in a preheated oven.

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