Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9-12
Ingredients: 1 cup (250 mL) yellow corn meal; 2/3 cup (150 mL) Robin Hood® Original All Purpose Flour; 2 tsp (10 mL) baking powder; 1/2 tsp (2 mL) salt; 3/4 cup (175 mL) sour cream; 2 large eggs; 1/4 cup (50 mL) Crisco® Vegetable Oil; 2 cups (500 mL) shredded Cheddar cheese, divided; 12 oz (341 mL) can whole kernel corn, drained; 4 oz (112g) chopped green chilies, drained

Ingredients

1 cup (250 mL) yellow corn meal
2/3 cup (150 mL) Robin Hood® Original All Purpose Flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) sour cream
2 large eggs
1/4 cup (50 mL) Crisco® Vegetable Oil
2 cups (500 mL) shredded Cheddar cheese, divided
12 oz (341 mL) can whole kernel corn, drained
4 oz (112g) chopped green chilies, drained

	PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 9-12

Instructions

Heat oven to 350ºF (180ºC). Grease and line with parchment paper an 8" (20 cm) square baking pan.
Mix cornmeal, flour, baking powder and salt in small mixing bowl.
Blend sour cream, eggs and oil in medium mixing bowl. Add cornmeal mixture, 1 1/2 cups (375 mL) cheddar cheese, corn and chilies.
Mix well. Pour into prepared pan. Sprinkle with remaining 1/2 cup (125 mL) cheddar cheese.
Bake for 30 to 35 minutes, or until wooden toothpick inserted in centre comes out clean. Cut into squares and serve warm.

Desserts