"The belly rules the mind."--Spanish Proverb

Mexican Corn Bread Recipe

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This recipe for Mexican Corn Bread, by , is from The ARLINGTON RAOD CHURCH OF CHRIST Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
tashonia
Added: Thursday, April 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes Jiffy cornbread
2 eggs
1 carton of sour cream (8oz)
1 can cream style corn
1/2 c. oil
1 onion
1 can chilli peppers
2 c grated sharp cheddar cheese
İİİ

Directions:
Directions:
Mix all ingredients except cheese. Pour 1/2 of the mixture into well greased black skillet or large 9x13 pan. Sprinkle 1 1/2 cup cheese then add the remaining mix. Add remaining 1/2 cup cheese to the top. Bake at 400 for 40-45 minutes or until brown.

 

 

 

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