• 1 (8 1/2-oz.) can cream style corn
  • 1 cup yellow cornmeal
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup milk
  • 1/3 cup melted lard, butter or oil
  • 1 (4-oz.) can mild diced green chilies
  • 1/2 cup grated Cheddar cheese
  • 2 tablespoons butter


Preheat oven to 400 degrees. Combine the corn, corn meal, eggs, salt, baking soda, milk, lard or butter or oil, chilies and half the cheese in a mixing bowl. Beat well. Meanwhile, put the butter in a 1 1/2-quart casserole or a nine-inch skillet. Place the casserole or skillet in the oven until the butter melts, but is not brown. Immediately pour in the cornbread mixture. Sprinkle the top with remaining cheese and bake 40 minutes or longer.

Yield 8 servings.

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Submitted 6/13/05.
Source: Times Heritage Cookbook
Submitted By: Joy Bowers
New Mexican Corn Bread