Cheese Mexican Cornbread

“This vegetarian cornbread is very moist from the creamed corn and nice and flavorful from the cheese and spice. If using non hydrogenated margarine, use a little less than 1/4 cup because of the higher moisture content.”
READY IN:
45mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 230C (450F). Grease bottom and sides of a 8x8 inch or 9x9 inch square pan, or a 22 or 23 cm or 25 cm oven proof skillet.
  2. Mix all ingredients; Beat vigorously 30 sec; pour batter into pan.
  3. Bake 25 to 30 minutes (skillet about 20 min) or until golden brown. Serve warm.

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