"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Mexican CornBread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Mexican CornBread, by , is from Spreading Love Through Your Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stella Owens
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes Jiffy Corn Bread Mix
1/3 c. vegetable oil
3 eggs beaten
1/3 c. minced onions
1/3 c. minced green pepper
5 jalapeno peppers (seeded) - optional
1 large can cream style corn
1 cup. shredded cheddar cheese
1/3 c. milk

Directions:
Directions:
Mix together in a large bowl and pour into a 9 X 13 rectangle pan.

Bake for 45 min. at 350 until golden brown.

Number Of Servings:
Number Of Servings:
18 - 24
Preparation Time:
Preparation Time:
45 min - 1 hour

 

 

 

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

 

 

603W  

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!