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Easy Mexican Corn Bread

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 3/4 cup + 1 teaspoon yellow corn meal
  • 1/4 cup granulated sugar
  • 2 teaspoons Clabber Girl Baking Powder
  • 1/2 teaspoon salt(optional)
  • 1 cup milk
  • 1/3 cup jalapeno peppers (mild or hot), sliced
  • 1/4 cup + 1 tablespoon vegetable oil
  • 1 egg, beaten
  • 1 can mexicorn (11 oz.)
  • 1 + 1/2 cup grated colby jack cheese
  • 4 oz. cream cheese

Instructions:

Preheat oven to 400 °F. Grease a 9-inch cast iron skillet using 1 tablespoon vegetable oil and sprinkle with 1 teaspoon corn meal.Place in oven as it heats.

In a large bowl combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Add mexicorn, 1 cup grated cheese and peppers (if desired), mix. Pour batter into prepared skillet. Cut cream cheese into 1/4 to 1/4 inch cubes and place into batter in skillet. Cover cream cheese with batter, smoothing top with spoon.
Bake in 400°F. oven for 15 to 20 minutes or until light golden brown and wooden pick inserted in center comes out clean. Sprinkle top with 1/2 cup grated cheese, allowing it to melt. Serve warm.