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Mexican Corn Bread Recipe

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This recipe for Mexican Corn Bread is from The Still Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. bacon drippings
1 c. cornmeal
1 t. salt
1 tsp baking powder
1 tsp. baking soda
2 slightly beaten eggs
¾ c. buttermilk
1 (8 3/4 oz) can creamed style corn
1 (4oz) can chopped green chiles
1 c. shredded cheddar cheese
Directions:
Directions:
Preheat oven to 350. Pour bacon drippings into 8 inch cast iron skillet. Place skillet in oven to heat while mixing corn bread; watch to prevent burning.
Mix together the cornmeal, salt and soda.
Add eggs, buttermilk, corn and chilies. Stir until well blended.
Pour half of mixture into hot iron skillet. Cover with shredded cheese.
Pour in rest of batter.
Increase oven to 400 and bake 25 to 30 min or until golden brown.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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