Mexican Cornbread
(small batch)     Back to Breads Menu     Printer Friendly Page

Recipe By Orville
Preparation Time 0:30
For muffin pans the yeild is about 12 to 14 muffins.

Serves 6

3/4 cup flour
1 1/4 cups cornmeal
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
1/2 can whole kernel corn (15 oz) drained
1/2 can green chiles (4.5 oz) diced
1 eggs beaten
1/2 stick butter (melted) (1/4 cup)
1 cup milk 1/2 cup grated cheddar cheese

Add all dry ingredients to a mixing bowl and mix well. Add drained corn and green chilies. Add egg, milk, melted butter, and cheddar cheese. Mix well. Pour into a 8 X 8 pan (1/8 sheet), or muffin pans that have been sprayed with cooking spray. Bake in a 425 degree oven for about 20 minutes or until golden brown. Excess can be stored in the freezer for later use.