"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Share

Mexican Cornbread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Mexican Cornbread, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Shirley Dyer, Registration Center, TTU
Added: Monday, December 3, 2007
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups self rising cornmeal
1 tbsp. sugar
½ cup canola oil
2 tsp. crushed red pepper (adjust to taste)*
½ can cream style corn
1 1/4 cup sweet milk
1 medium onion, chopped
1 egg
½ cup shredded sharp cheddar (add last)
¼ cup red & green bell pepper, diced
Directions:
Directions:
Mix well and bake @ 400 degrees for 30 – 40 minutes. Time varies as to the type of baking utensil used.

*Can substitute diced jalapeño peppers or 1 tsp ground red pepper.

 

 

 

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

 

 

413W  

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!