Mexican Corn Bread
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Bread A classic, savory Mexican cornbread layered with green chilies and sharp cheese. Baked in a hot skillet for a perfectly golden, crispy crust.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 40 mins | None | 8 servings |
🔪 Key Equipment
- Skillet
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Cornmeal | None |
| 1/2 teaspoon | Salt | None |
| 1 cup | Cream-Style Corn | None |
| 2 | Eggs | None |
| 1 small can | Green Chili Peppers | drained and chopped |
| 2/3 cup | Buttermilk | None |
| 1/2 teaspoon | Baking Soda | None |
| 1/3 cup | Shortening | None |
| 1 cup | Sharp Cheese | grated |
Instructions
Preparation & Baking
- Preheat oven to 375°F.
- Drain and chop the 1 small can green chili peppers.
- In a mixing bowl, mix all ingredients except the cheese and chilies: combine the 1 cup cornmeal, 1/2 teaspoon salt, 1 cup cream-style corn, 2 eggs, 2/3 cup buttermilk, 1/2 teaspoon baking soda, and 1/3 cup shortening.
- Pour half of the batter mixture into a hot skillet.
- Sprinkle the 1 cup grated sharp cheese and the chopped green chili peppers evenly over the batter layer.
- Pour the remaining batter mixture over the cheese and chili layer.
- Bake in the preheated oven at 375°F for 30 to 40 minutes until the top is beautifully golden brown and a toothpick inserted in the center comes out clean.
💡 Make-Ahead & Storage: Best served warm fresh from the oven. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
Original Recipe Scan
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