Corn- Fiesta Corn Bread
Source of Recipe
1/30/02 Columbus Dispatch
Recipe Introduction
Recipe from America's Best-Loved Community Recipes (Better Homes and Gardens, $29.95)
List of Ingredients
Yield: 8-9 servings
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, beaten
2/3 cup milk
1/4 cup melted shortening or cooking oil
1 1/2 cups (6 ounces) shredded sharp cheddar cheese (see note)
1 (8-ounce) can cream-style corn
1 (4-ounce) can chopped hot or mild green chilies
Recipe
Preheat the oven to 400 degrees.
In a medium mixing bowl, stir together the flour, cornmeal, baking powder and salt. Set aside.
In another bowl, beat together the eggs, milk and melted shortening or cooking oil. Add to the flour mixture and stir just until the batter is smooth.
Fold in the cheddar cheese, cream-style corn and green chilies.
Spread the mixture in a greased 9-by-9-by-2-inch baking pan or a 9-inch cast-iron skillet. Bake in the oven for 30 to 35 minutes or until golden brown and a wooden toothpick inserted near the center comes out clean.
Note: For a fiery-tasting bread, pepper cheese can be substituted for the cheddar.
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