Mexican Cornbread II

Moist, spicy cornbread that’s so simple to make and tastes so good!

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

Step: 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.

Step: 3

Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Per Serving: 128 calories; protein 5.2g; carbohydrates 18.4g; fat 4.2g; cholesterol 24.7mg; sodium 470.5mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.