September 8, 2011

Mexican Corn Bread

4 cups. Martha White self rising buttermilk corn bread mix
3 cups. buttermilk
2 eggs
1 can. 12 oz. whole corn
2 cans. 4 oz. ea. chopped green chilies
2 cups. shredded taco cheese
2 cups. shredded mexican cheese

Mix all together, spray a 9 x 13 baking dish.

put into baking dish, Bake at 425F for 45-55 mins, or until golden brown, and center comes out clean with a tooth pick.

created by: Craig Michael

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