Mexican Corn Bread (Missouri’s Own)

(This recipe is posted at the request of Mr. Jerry Guest.  Sorry it took so long, dad)

Mexican Corn Bread

(B. Hill’s original recipe)

  • cup Quaker or Aunt Jemima Yellow Corn Meal
  • cup all-purpose flour
  • tablespoons sugar
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • cup milk
  • large egg, beaten
  • 1/4 cup vegetable oil
  • 1 lb. ground meat (browned with onions and drained)
  • 8 oz. sour cream
  • 8 oz. cream cheese (soften) or (in tub)
  • 1 cup American cheese (grated)
  • 1 cup Cheddar Cheese (grated)
  • 1/2 cup green chiles
  • 1 can cream con
  • (can use chipped ham or crisp fried bacon)

    Add ingredients to bowl in order, one at a time.  Stir to mix after adding each new ingredient. 

    Bake in a greased pan 1 hr at 350 degrees or until golden brown.

    (This recipe can be changed in so many ways to suit your taste: add jalapenoes, whole kernel corn, etc.)

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