Mexican Corn & Cheese Bread
From
Moosewood Cookbook
Cookbook
Page 179
Cuisine: North American
Course: Breads
Reviews
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average rating 4.0 / 5
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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.