MEXICAN CORN BREAD 
1 c. butter
1 c. sugar
4 eggs
1 (4 oz.) can green chilies, chopped
1 sm. can pimento
1 lb. can cream style corn
1/2 to 1 c. Monterey Jack cheese, shredded
1/2 to 1 c. mild cheddar cheese, shredded
1 c. yellow corn meal
1 c. flour
4 tsp. baking powder

Mix ingredients. Bake in preheated oven 350 degrees for 15 minutes, then down to 300 degrees for 1 hour in 8 x 12 x 2 inch greased pan.

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