Fa­vorite Mex­i­can Corn­bread

PREP: 10 min. BAKE: 35 min. MAKES: 9 serv­ings

Simple & Delicious - - ON THE MENU -

My mom knows I love to cook and en­cour­aged me to sub­mit this recipe. I serve this corn­bread with chili. —Donna Hypes, Ra­mona, CA 1 cup yel­low corn­meal 1 cup all-pur­pose flour 3 tsp. bak­ing pow­der 1 tsp. salt

2 Tbsp. sugar 1 cup but­ter­milk 1 large egg, beaten 1 can (81/₄ oz.) cream-style corn Dash hot pep­per sauce 1/₄ cup ba­con drip­pings, melted 1/₄ cup chopped green onions

1/2 cup shred­ded ched­dar cheese Honey, op­tional

1. Com­bine first five in­gre­di­ents in a large bowl; set aside. In an­other bowl, com­bine but­ter­milk and egg; add corn and re­main­ing in­gre­di­ents. Add to dry in­gre­di­ents; stir just un­til com­bined. Pour bat­ter into a greased 8-in. square bak­ing pan.

2. Bake at 400° for 35 min­utes or un­til a tooth­pick in­serted in the cen­ter comes out clean. Cool for 5 min­utes be­fore cut­ting into squares. Serve warm. Driz­zle with honey if de­sired. PER PIECE 235 cal., 9g fat (5g sat. fat), 38mg chol., 583mg sod., 32g carb. (5g sug­ars, 2g fiber), 6g pro.

Fa­vorite Mex­i­can Corn­bread

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