Serves: 9
Total Calories: 171
Combine first five ingredients in a large mixing bowl set aside. In another bowl, combine buttermilk and egg add corn and remaining ingredients. Pour over dry ingredients and stir just until blended. Do not overmix. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 35 minutes or until bread tests done. Cool 5 minutes before cutting into squares. Serve warm or cold.
© Copyright Reiman Publications, 1993-1997
This Mexican Corn Bread recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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