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Emalita’s
Mexican Corn Bread
Ingredients
1 can Marie Colanders corn bread mix
4 small cans chopped green chilies
1 small can corn (8oz)
2 cups sharp cheddar cheese
Lagniappe
Mix the cornbread mix according to directions.
Add the green chilies, corn and 1 ½ cups of the cheese.
Pour into a greased cast iron skillet or other 8 or 9 –inch pan. Sprinkle
remaining ½ cup cheese on the top and bake at 350 for one hour.
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