Mexican Cornbread Casserole
Cheesy, moist and packed with flavors. This Mexican cornbread casserole is a delicious one-dish meal or can be a side dish served with a main course.
Yield
12 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
milk
|
|
| ⅔ | cup |
bacon drippings
|
*
|
| 15 | ounces |
creamed corn
|
|
| 1 | cup |
green chili peppers
chopped |
|
| 2 | cups |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 158 | ml |
bacon drippings
|
*
|
| 433.5 | ml/g |
creamed corn
|
|
| 237 | ml |
green chili peppers
chopped |
|
| 473 | ml |
cheddar cheese
grated |
|
Directions
Sift corn meal, soda and salt together.
Add eggs, milk and ⅓ cup bacon grease.
Mix well.
Add corn and mix again.
Pour half of mixture into a heavy casserole in which the remaining bacon grease is melted.
Spread with chilies and 1 cup of cheese.
Add remaining mixture and sprinkle with left over cheese.
Bake at 350℉ (180℃) for 30 minutes or until cheese is golden.
Note: Freezes with excellent results
