Mexican Cornbread II Chef John's Recipe
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| Mexican Cornbread II |
"Moist, spicy cornbread that's so simple to make and tastes so good!"
Ingredients :
- 1 (8.5 ounce) package self-rising cornmeal
- 1 egg
- 1/2 cup milk
- 1 (8 ounce) can cream-style corn
- 1 cup shredded Monterey Jack cheese
- 1 (4 ounce) can diced green chile peppers, drained
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 35M |
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- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
- Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
- Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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