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Mexican Corn & Cheese Bread (D, TNT)
Source: "The Moosewood Cookbook," by Mollie Katzen, c1977
Serves: 8

1 cup unbleached white flour
1 cup yellow cornmeal
1 egg, slightly beaten
2 tbsp. honey
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup olive oil
1/2 cup finely minced onion
1 cup fresh or frozen corn (whole kernels)
1/2 cup grated cheddar cheese

Heat oil in a small skillet. Add minced onion, and sauté over medium heat 5-8 minutes, or until onion is soft and translucent. Set aside to cool.

Beat together egg, honey, and milk.

Combine thoroughly together flour, cornmeal, baking powder, and salt.

Combine milk mixture and cornmeal mixture. Mix until well blended.

Add corn kernels, sautéed onions (be sure to scrape in all the excess olive oil from the pan!) and grated cheese. Mix well.

Spread into well-buttered 8" square pan. Bake at 375°F for 25-30 minutes, or until brown and firm on top.

Poster's Notes: Sometimes I add a small can of green chilies to spice up the taste a bit. These could also be corn muffins. Simply divide the mixture among muffin tins and bake until done.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A