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New Mexico Corn Bread Recipe
New Mexico Corn Bread Recipe photo by Taste of Home

New Mexico Corn Bread Recipe

Publisher Photo
I've seen peppers used in a variety of ways, but this corn bread is one of the more traditional.—Nancy Hill, Edgewood, New Mexico
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 9 servings

Ingredients

  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup cream-style corn
  • 1 cup (8 ounces) sour cream
  • 2/3 cup butter, melted
  • 2 eggs
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies

Nutritional Facts

1 serving (1 piece) equals 314 calories, 23 g fat (15 g saturated fat), 115 mg cholesterol, 708 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a bowl, combine cornmeal, baking powder and salt. Combine remaining ingredients. Add to dry ingredients and stir until blended. Pour into a greased 9-in. square baking pan. Bake at 350° for 1 hour or until bread tests done. Yield: 9 servings.
Originally published as New Mexico Corn Bread in Taste of Home February/March 1997, p44

Nutritional Facts

1 serving (1 piece) equals 314 calories, 23 g fat (15 g saturated fat), 115 mg cholesterol, 708 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g protein.

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