"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Cornbread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Mexican Cornbread, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Bricco
Added: Sunday, January 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream style corn
1 egg
2 C. self-rising cornmeal mix
1-2 T. self-rising flour
2/3 can hot Rotel

Directions:
Directions:
Mix, pour into 9- or 10-inch iron skillet and bake in preheated 400 oven about 25-35 minutes or til done.

Personal Notes:
Personal Notes:
This is moist and zesty without being too spicy. I serve this when we're eating Mexican foods and I just dump the remaining Rotel in whatever else it is I'm cooking--salsa or taco meat, etc.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

171W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!