Favorite Mexican Corn Bread |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 9 |
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I love to cook and have thought about submitting some of my recipes for a long time. My supportive and encouraging mom finally convinced me to stop thinking about it...and do it! I often serve this corn bread with chili. Ingredients:
1 cup yellow cornmeal |
1 cup king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1 teaspoon salt |
2 tablespoons sugar |
1 cup buttermilk |
1 egg, beaten |
1 can (8-1/4 ounces) cream-style corn |
dash hot pepper sauce |
1/4 cup bacon drippings, melted |
1/4 cup chopped green onions |
1/2 cup shredded cheddar cheese |
Directions:
1. Combine first five ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan.
2. Bake at 400° for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Yield: 9 servings.
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