"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for MEXICAN CORNBREAD, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 27, 2007


2 cups self-rising cornmeal
1 cup self rising flour
1/2 tsp. salt
3 tbsp. sugar
3 eggs, lightly beaten
1 can (16oz.) Cream style corn
1 cup buttermilk
1 1/2 cups cheddar cheese, shredded
1 large onion, chopped
2 fresh Jalapeño peppers, chopped

Preheat oven 375º Add oil to cover bottom iron skillet, place in oven until hot.

Combine first 4 ingredients in large bowl, mix well. Combine eggs, corn and milk mixing well. Add dry ingredients. Mix well. Stir in cheese onion and peppers. Pour into hot iron skillet.

Bake until golden brown, about 25 minutes. Let stand at least 10 minutes before serving.




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