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    Corn- Mexican Cornbread


    Source of Recipe


    Southern Living Annual 1981

    List of Ingredients




    1 (17-ounce) can cream-style corn
    1 cup buttermilk
    1/2 cup vegetable oil
    2 eggs, beaen
    1 cup cornbread mix
    1 (4-ounce) can chopped green chiles, drained
    1 1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided

    Recipe



    Combine corn, buttermilk, oil, and eggs; mix well. Stir in cornbread mix. Pour half of batter into a greased 9-inch square pan; sprinkle with green chiles, and half of cheese. Pour remaining half of batter over top, and sprinkle with remaining cheese. Bake at 350 degrees for 45 to 50 minutes or until edges are done. Cut into squares. Yield 9 servings.

 

 

 

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