Mexican Cornbread
Servings: 8
Ingredients
- 2 large eggs
- 8 ounces creamed corn canned
- 1 cup nonfat Fage Greek yogurt plain
- 4 ounces green chiles canned
- 1 cup sharp cheddar cheese grated
- 1 cup self-rising cornmeal
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 6 tablespoons unsalted butter melted
Instructions
- Preheat oven to 400 degrees. Put 3 tablespoons butter in a 9x9 pan, 10
- inch cast iron skillet, or 12 cup muffin pan and put in oven to melt.
- In a mixing bowl, beat eggs lightly with wire whisk. Mix in remaining
- ingredients. Stir in 3 tablespoons melted butter. Add batter to hot pan
- and bake 20-25 minutes or until brown.
Notes
NOTES : Double recipe for a 12 inch cast iron skillet and it will feed 12.
Recipe By: Sherry Moman
Serving Size: 8
Serving Size: 8