"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

MEXICAN CORNBREAD Recipe

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This recipe for MEXICAN CORNBREAD, by , is from The Simpson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
johnnie mckinley
Added: Saturday, January 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup corn meal
1 can cream corn
1 cup sharp chedder grated
1/2 cup oil
2 eggs well beaten
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup buttermilk
2 Tbs chopped pimento
cayanne pepper to taste

Directions:
Directions:
mix all ingredients together and bake in muffin tins at 350 until light golden brown

Number Of Servings:
Number Of Servings:
24 muffins

 

 

 

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