Mexican Cornbread II

Name: Mexican Cornbread II
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: Southern
Ingredients: 227 grams cream-style corn; 241 grams package self-rising cornmeal; 1 egg; 113 grams diced green chile peppers, drained; 118 milliliters milk; 237 milliliters shredded monterey jack cheese

Mexican Cornbread II is Head to the store and pick up corn, self-rising cornmeal, milk, and a few other things to make it today.

Instructions

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

Equipment you will use

Baking Pan

Oven

Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers.

Ingredients you will need

Diced Green Chiles

Cornmeal Mix

Creamed Corn

Cheese

Milk

Egg

Equipment you will use

Bowl

Spread batter into prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

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

Ingredients you will need

Cornbread

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

227grams

cream-style corn 241grams

package self-rising cornmeal 1

egg 113grams

diced green chile peppers, drained 118milliliters

milk 237milliliters

shredded monterey jack cheese

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Gunderloch Estate Riesling Dry. It has 4.3 out of 5 stars and a bottle costs about 15 dollars.