Mexican Corn Bread: The Best Mexican Corn Bread Recipe from Cook'n

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	Mexican Corn Bread

Serves: 9

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Cream-style corn, green onions and cheddar cheese add a Mexican twist to plain corn bread. I often serve this corn bread with a pot of homemade chili.

Donna Hypes
Ramona, California

   1 cup yellow cornmeal
   1 cup all-purpose flour
   2 tablespoons sugar
   1 tablespoon baking powder
   1 teaspoon salt
   1 cup buttermilk
   1 egg, beaten
   1 (8 3/4-ounce) can cream-style corn
   Dash hot pepper sauce
   1/4 cup bacon drippings, melted
   1/4 cup minced green onions with tops
   1/2 cup shredded cheddar cheese

Combine first five ingredients in a large mixing bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Pour over dry ingredients and stir just until blended. Do not overmix. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 35 minutes or until bread tests done. Cool 5 minutes before cutting into squares. Serve warm or cold.

© Copyright Reiman Publications, 1993-1997

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