Moist, spicy cornbread that's so simple to make and tastes so good!
Ingredients
- 1 package self-rising cornmeal , 8.5 ounce
- 1 egg
- 0.5 cups milk
- 1 can cream-style corn , 8 ounce
- 1 cup shredded Monterey Jack cheese
- 1 can diced green chile peppers , 4 ounce
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
-
2
Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
-
3
Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Kahlua Sweet Potatoes
We have had this side dish for Thanksgiving and noticed that it is not as filling as the usual pecan-encrusted mashed sweet potatoes. At Thanksgiving that is a good thing!
Elk Shepherd's Pie
This recipe for elk shepherd's pie is for a savory dish filled with ground elk, an array of vegetables, and delicious mashed potatoes.
Pressure Cooker Teriyaki Chicken
For this pressure cooker teriyaki chicken recipe, I combined other teriyaki recipes to create a yummy version for my favorite cooker, my electric pressure cooker. I used a mix of boneless, skinless thighs and chicken tenders. Serve it with spaghetti or rice noodles and broccoli — yum!