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    Mexican Corn Bread


    Source of Recipe


    Aunt Saunny
    1 1/2 cups sharp cheddar cheese-shredded
    3/4 cup buttermilk
    1/3 cup oil
    2 eggs
    1 8.5-oz. can creamed corn
    1 4-oz. can diced green chilies
    1 cup cornmeal
    1 cup flour
    1/2 teaspoon salt
    1 teaspoon baking powder
    1/2 teaspoon baking soda



    Heat oven to 375°. Generously grease 1 1/2-quart casserole dish. In a large bowl combine cheese, buttermilk, oil, eggs, corn and chilies. Mix well. In a small bowl combine cornmeal, flour, baking powder, baking soda and salt. Mix well. Add the cornmeal mixture to the cheese mixture and stir. Pour into casserole dish and bake for 40-50 minutes.




 

 

 

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