"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mexican Cornbread Recipe

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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.

Shirley Dyer, Registration Center, TTU
Added: Monday, December 3, 2007


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

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.




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