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About the Recipe: The cornbread, studded with green chilies and bits of corn, is easy to make since you mix all ingredients in a bowl. It could be served with spicy soup, chili beans, or your favorite barbecue entrée.
Recipe by: Linda Skeens “This is great with taco soup or chili beans.”
Featured on:
https://www.today.com/recipes/linda-skeens-mexican-cornbread-recipe-t260496
Cook’s Notes: If you don’t have buttermilk, add whole milk mixed with about 1 Tablespoon white vinegar. If you are not able to find self-rising cornmeal, use 1-1/2 cups and 6 Tablespoons cornmeal and 1 Tablespoon baking powder and 1 teaspoon salt. Also, I added ½ cup fine chopped fresh onions.
pdf for Copy of Recipe – Mexican Cornbread
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