Mexican Corn & Cheese Bread

Page 179

Cuisine: North American | Course Type: Breads

(1 review)

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Recipe Reviews

This looked like a lot of work, but by adding the frozen corn to the pan of sautéed onions as soon as they had finished cooking sped things along by thawing the corn while cooling the onions. This turned out a moist dense cornbread which hardly crumbled if you let it cool somewhat. Served with one of the soups it made a very satisfying filling meal.

(edited 14th February 2011) (0) comment (0) useful  

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