Serves: 4
Total Calories: 476
In a mixing bowl make a batter with the flour, oil, milk, eggs salt, and the creamed corn. Add cumin or Mexican seasoning to batter and stir until well mixed. Pour half the batter into a 10-inch Dutch which you’ve greased. Take the chopped chilies and make a thin layer over on top of the batter. Cover the chilies with the grated cheese and pour the remaining batter over it. Bake with three briquets underneath and 12-16 on the lid for 25-30 minutes.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp
This Mexican Corn Bread I recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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