Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Mexican Cornbread with Creamed Corn
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- #1954
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
2 eggs
1/4 cup salad oil
1 can (9 ounce size) cream style corn
1/2 cup sour cream
1 cup yellow cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
2 cups sharp Cheddar cheese, shredded
directions
Preheat oven to 350 degrees F. Grease an 8 or 9 inch round or square pan; set aside.
In a bowl, beat eggs and oil until well blended. Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups of the cheese; stir until thoroughly blended. Pour batter into prepared pan and sprinkle the remaining 1/2 cup of cheese over the top.
Bake for 1 hour or until crust is lightly browned and a wooden pick inserted in center comes out clean.
added by
MicheleWln
nutrition data
414 calories, 28 grams fat, 27 grams carbohydrates, 15 grams protein per serving.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
Where is the flour in this recipe?
Not all cornbread recipes call for flour.
June 25, 2012
VERY MOIST AND FULL OF FLAVOR. EASY TO FOLLOW DIRECTIONS. WILL RECOMMEND TO FRIENDS AND FAMILY!!