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
Why Fallowing Arizona Desert Soils Causes Salt Buildup (And How to Protect Them)
A recent online comment suggested that letting farmland “lay out fallow” is simply a healthy form of crop rotation. It’s an understandable idea—many of us…
Protein Is in Everything Now: Do We Really Need More of It?
When I first started taking fitness and nutrition seriously, protein was one of the first things I learned to pay attention to. I knew it…
Featured Recipes
Provided by: Garry Domingue, Rosie on the House Producer and Foodie