Mexican Cornbread II

Ingredients

  • 1 (8.5 ounce) package self-rising cornmeal
  • 1egg
  • ½ cup milk
  • 1 (8 ounce) can cream-style corn
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 ounce) can diced green chile peppers, drained
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan.

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  • Step 2

    Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.

  • Step 3

    Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

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