Mexican Corn Bread I

Serves: 4
Total Calories: 476


1 cup yellow cornmeal
1 can cream-style corn
1 (7-ounce) can green chili, drained and diced
1/2 cup grated Cheddar cheese
2 eggs
1/2 cup olive oil
3/4 cup milk
pinch salt
1/2 teaspoon cumin


In a mixing bowl make a batter with the flour, oil, milk, eggs salt, and the creamed corn. Add cumin or Mexican seasoning to batter and stir until well mixed. Pour half the batter into a 10-inch Dutch which you’ve greased. Take the chopped chilies and make a thin layer over on top of the batter. Cover the chilies with the grated cheese and pour the remaining batter over it. Bake with three briquets underneath and 12-16 on the lid for 25-30 minutes.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp

Nutritional Facts:

Serves: 4
Total Calories: 476
Calories from Fat: 309

This Mexican Corn Bread I recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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