"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Mexican Corn Bread Recipe

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This recipe for Mexican Corn Bread, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Weimer
Added: Sunday, September 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 c. sour cream
1 c. cream style corn
2/3 c. salad oil
1 1/2 c. self-rising corn meal
2 green Jalapeño peppers, seeds removed, chopped
2 tbsp. green pepper, chopped
1 c. grated Cheddar cheese

Directions:
Directions:
Mix all ingredients except cheese. Pour half of the mixture into hot, well-greased iron skillet. Sprinkle half of the cheese over batter. Add remaining corn meal mixture and top with the rest of the cheese. Bake at 350º for 1 hour. Bread may be sliced and buttered if so desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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