It's so good, and you can even eat it by itself! But you won't want to do that. No, you'll try this Mexican Cornbread with tacos or chili! Linda Skeens, who wrote the new cookbook, Blue Ribbon Kitchen, came by Tonia's Kitchen to talk about her recipe here, and the fact that this is her first cookbook effort. Trust us, if this first cookbook is this good, we can't wait to see what comes next for Linda, who told Tonia that green chiles give this cornbread it's South of the Border flavor. But the real draw here is the fact that this cornbread is extra moist. Give it a try and find out for yourself!2
- cups self-rising cornmeal
- 1(8-ounce) can cream-style corn
- 1cup buttermilk
- 2/3cup oil
- 2eggs
- 1(4-ounce) can chopped green chilies (mild)
- 1small onion, chopped fine
- 1tablespoon sugar
- 1½cups shredded cheddar cheese, divided
1.
Preheat oven to 400 F.
2.In a bowl, mix all ingredients — except 1/2 cup of cheese — together.
3.Pour batter into a greased 9-by-13-inch pan (I use Pam cooking spray) and sprinkle the 1/2 cup of cheese on top.
4.Bake for 30 minutes. This is great with taco soup or chili beans.
