Monday, October 20, 2008

Mexican Cornbread




I really love Mexican Cornbread. I got the recipe from my mother in law and it went perfect with the chili I made. I used Fresh & Easy's cornbread mix, but you could use any other type, like Krusteaz Cornbread mix.

Mexican Cornbread
Source: My mother in law

Ingredients:
cornbread mix and ingredients the box requires, along with the following
1 can of creamed corn
1 small can of green chili's
1 cup of cheddar cheese

Directions:
Follow directions on cornbread mix, then add creamed corn, chili's and cheese. Stir until mixed and pour into 8 by 8 pan. Follow cooking directions and add 15 to 20 minutes to the time. This is so the cornbread isn't too moist. Allow to cool 5 to 10 minutes.

1 comments on "Mexican Cornbread"

Angie Eats Peace on October 20, 2008 at 8:10 PM said...

Mmm...cornbread sounds good. I just bought some vegetarian chilli yesterday..

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