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    MEXICAN CORN BREAD


    Source of Recipe


    MOM

    List of Ingredients




    1 cup yellow cornmeal
    1 cup whole-wheat flour
    1/2 teaspoon salt
    3 teaspoons baking powder
    1/2 teaspoon baking soda
    3 eggs
    1 cup buttermilk or sour cream
    1/2 cup butter, melted
    1 can (8-ounce) cream-style corn
    1/3 can green chili's, small can
    1/2 jar pimento, small jar -optional
    2 green onions, minced
    dash of chili powder
    1 cup shredded cheddar cheese

    Recipe



    In a large bowl, combine cornmeal, flour, salt, baking powder and baking soda.

    In another bowl, beat eggs and beat in buttermilk,
    melted butter and creamed corn.

    Add egg mixture to cornmeal and flour. Stir well. Add green chili's, pimiento, minced green onion, chili powder and cheddar cheese.

    Pour into two greased 8-inch baking pans. Bake in the center of a 375 degree oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

    Allow to cool 15 minutes before turning out of
    pans.

    Serve warm.

    Makes 2 loaves or 10 servings.


 

 

 

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