Mexican Cornbread Cheddar Chiles (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup self-rising white cornmeal
02 -
½ cup self-rising flour
→ Cheese and Vegetables
03 -
3 cups shredded cheddar cheese
04 -
2 green onions, sliced (green parts only)
05 -
½ cup chopped red bell pepper
06 -
6 ounce can green chiles
→ Wet Ingredients
07 -
2 large eggs, beaten
08 -
8 ounce can cream-style corn
09 -
¼ cup milk
# Instructions:
01 -
Preheat the oven to 350°F and spray an 8x8-inch baking dish or a springform pan with nonstick cooking spray.
02 -
In a large mixing bowl, mix together the self-rising white cornmeal, self-rising flour, shredded cheddar cheese, sliced green onions, chopped red bell pepper, and green chiles until well blended.
03 -
Stir in the beaten eggs, cream-style corn, and milk. Do not overmix; stir just until combined.
04 -
Spread the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!