"If you ate pasta and antipasto, would you still be hungry?"--Unknown

MEXICAN CORN BREAD Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for MEXICAN CORN BREAD, by , is from Eating With the Andersons, A Desert Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donnie Anderson
Added: Friday, January 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream style corn
3/4 cups buttermilk
1/2 cups melted shortening
2 eggs slightly beaten
1 cup corn meal
1/2 tsp soda
1 1/2 cup cheese
1 can green chilies

Directions:
Directions:
Mix wet ingredients first, then dry. Put 1/2 of the batter in a greased 9 X 9 pan. Spread with chilies and 1/2 of the cheese. Spread the rest of the batter. Sprinkle with remaining cheese.

Bake 400 degrees for 45 minutes

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Donna is the wife of one of Rick's favorite cousins, John. We've had some fun times with the two of them.

 

 

 

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

 

 

455W  

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!