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Cook'n in Mexico |
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Mexican-American Corn Bread |
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Serves: 6 Print this Recipe(Pan de Elote Americana) Category: Quick Breads American-style corn bread with a Mexican touch goes well with many Mexican foods, like Ranch Beans with Bacon (see Beans, Rice, and Pasta), Pork and Green Chiles (see Meats), or Beef, Vegetable, and Red Chile Stew (see Meats). Here's a simple version to try. 1 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 (8 1/2-ounce) can cream-style corn 1 (4 1/2-ounce) can chopped green chilies 2 large eggs, lightly beaten 1/4 cup milk 1/4 cup vegetable oil 1 1/2 cups shredded cheddar cheese 1. Preheat oven to 350°. Grease a square 8-inch baking pan. Line the bottom with parchment or waxed paper. In a large bowl mix the cornmeal, baking powder, soda, and salt. Add the corn, chopped chiles, eggs, milk, oil, and 1 cup of the cheese. Stir to mix well. 2. Transfer the batter to the prepared baking pan. Sprinkle the remaining 1/2 cup of cheese on top. Bake 30 minutes, or until the corn bread is golden brown on top and a tester inserted in the center comes out clean. Cut in squares. Serve hot or at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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