Farm Family Recipes
Find Family Recipes
Recipe Details:
Back
Mexican Cornbread
Provided by:
Tom Reade
Ingredients:
- 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
Directions:
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).
Popular Ingredients:
Our Latest Posts
The “Food as Medicine” Trend in 2025: Promise and Pitfalls
By Julie Murphree, Arizona Farm Bureau Director of Strategic Communications As we move into 2025, the “food as medicine” movement is poised to take center…
Pork and Nutrition: Taste What Pork Can Do!
By Joel Carr, Arizona Farm Bureau Strategic Communications Manager, and Julie Murphree, Strategic Communications Director When building a healthy, nutrient-rich plate, pork delivers in…
