Start typing for a result...

Mexican Cornbread II

cornmeal, cream, cheese, chile peppers, milk, egg

Mexican Cornbread II -


1 (8.5 ounce) package self-rising cornmeal
1 egg
1/2 cup milk
1 (8 ounce) can cream-style corn
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced green chile peppers, drained


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Read the full directions on


Receive our weekly newsletter with many fresh ideas for
your breakfast, lunch or dinner.