MEXICAN CORNBREAD FROM SCRATCH

Start by cracking 2 eggs into a bowl.

Add 1/4 cup of canola oil to the eggs.

Mix the eggs and oil by hand.

Add 1 cup of yellow cornmeal to the mixture.

Incorporate 1 1/2 cups of cream corn and 1/2 cup of whole corn.

Stir in 1 cup of green chilies (or adjust to 1/2 cup if preferred).

Add 1/2 cup of sour cream, 2 teaspoons of baking powder, and a pinch of salt.

Mix all the ingredients together until well combined.

Add 2 cups of mozzarella cheese to the mixture.

Transfer the mixture to a buttered baking dish, ensuring nothing is left behind.

Place the baking dish in an oven preheated to 350°F for 55 minutes to 1 hour.

Once done, let the cornbread sit for 5 minutes before serving.

Cut into the cornbread and serve with butter.

Equipment Needed

Spice Level: