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Mexican Cornbread


Mexican Cornbread
More Mexican cornbread and related recipes below.
  • 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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