Mexican Cornbread

READY IN: 45mins
Recipe by ratherbeswimmin'

This is great served with any Mexican entree. My family just gobbles this up. Never any left over.

Top Review by Tebo

I do like a moist (as opposed to crumbly) tasty cornbread and this was it. I used skim milk and apple sauce instead of oil plus almost double the cream corn and it was a WOW. Really really good. Thanks NurseDi.

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine the first 6 ingredients.
  2. In another bowl, combine the remaining ingredients.
  3. Add to the dry ingredients and stir just until moistened.
  4. Pour into a greased 9-inch square baking pan or 10 inch oven-proof skillet.
  5. Bake at 350 for 30-35 minutes or until bread is golden brown and tests done.

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