MEXICAN CORNBREAD 
1 c. yellow corn meal
1 sm. can cream style corn
1/4 c. Wesson oil
1 sm. can green chilies
1 c. buttermilk
1 c. grated cheese
1/2 tsp. baking soda
1 tsp. salt

Beat eggs, add Wesson oil. Mix butter and soda and salt. Add to eggs. Mix well and dump in other ingredients; mix well again. Cook in ungreased pan for 1 hour and 15 minutes at 350 degrees.

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“MEXICAN CORNBREAD”

 

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