From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 1/2 (4-ounce) can diced green chilies
  • 1 (6-1/2-ounce) packet Mexican cornbread mix
  • 3/4 cup milk
  • 1 egg, slightly beaten
  • 1 (8-1/2-ounce) can yellow cream style corn
  • 1/2 cup chopped green onion
  • 1 Tablespoon chopped bell pepper
  • 1 cup grated sharp Cheddar Cheese
  • 2 Tablespoons bacon drippings


Rinse chilies under cool running water.  Dry between paper towels and set aside.  Put cornbread mix in a bowl.  Pour in milk and slightly beaten egg.  Add corn, onion, bell pepper, green chilies and cheese.  Place bacon drippings in a 9-inch square pan and heat in oven.  Stir half of the heated grease into cornbread mixture.  Pour batter into remaining hot grease in pan.  Bake in 400 degree oven for 30 minutes.  Let stay in pan for a few minutes before cutting.  If you like hot, spicy food, use the whole can of green chilies.  It is not necessary to butter this cornbread.  May be kept in refrigerator and reheated.

9 (3-inch) squares

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