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Mexican Cornbread
  • 2 1/2 Cups Cornmeal
  • 2 1/2 Cups Flour
  • 1/2 Cup Sugar
  • 4 Teaspoons Baking Soda
  • 1 Tablespoon Salt
  • 2 Cups Milk
  • 2 Eggs, beaten
  • 1/2 Cup Vegetable Oil
  • 6 Anaheim Chilies, Roasted, Seeded, Deveined, and Chopped
  • 1 1/2 Cups Cheddar Cheese, grated
In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix milk, eggs, and oil. Stir liquid into dry ingredients just until blended; don't overmix. fold in green chiles and cheese. Pour into a well-greased 9 x 13 pan. Bake at 400 degrees until top turns brown and bread starts to pull away from the sides of the pan. (Check after 30 minutes).
Provided by:
Tom Reade

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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