Mexican Corn Bread II

Serves: 6
Total Calories: 203


1 cup flour
1 box yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk or milk
1/3 cup olive oil or vegetable oil
1 tablespoon Mexican seasoning
1 (4-ounce) can diced green chili, if desired


Mix the wet and dry ingredients separately then pour wet ingredients into the dry ones. Stir until well mixed then pour into a well greased 10 inch Dutch. Bake for 20-25 minutes with three briquets underneath and 14-16 on top. Make sure you lift and turn the Dutch a partial turn every 8-10 minutes so the bottom browns evenly.

ALTERNATIVE: A shortcut method for cornbread can be to use 2 (8 1/2-oz) packages of corn muffin mix and follow the directions on the box for preparation, adding herbs or other seasonings to the batter. Bake in a 12-inch Dutch oven according to the instructions above. Serves 6-8.

Spiced with More Tall Tales - Breads

Nutritional Facts:

Serves: 6
Total Calories: 203
Calories from Fat: 115

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

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