Mexican-American Corn Bread
Mexican-American Corn Bread
Pan de Elote AmericanaAmerican-style corn bread with a Mexican touch goes well with many Mexican foods, like Ranch Beans with Bacon, Pork and Green Chiles, or Beef, Vegetable, and Red Chile Stew. Here's a simple version to try.
Ingrediënten
Makes 6 servings
- 1 cup yellow cornmeal
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 81⁄2-ounce can creamed corn
- 1 4-ounce can chopped green chiles
- 2 large eggs lightly beaten
- ¼ cup milk
- ¼ cup vegetable oil
- 1½ cups shredded cheddar cheese
Instructies
- 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.
- Transfer the batter to the prepared baking pan.
- Sprinkle the remaining ½ 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.
Notes / Tips / Wine Advice:
Serve hot or at room temperature.
