"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Layered Mexican Cornbread Recipe

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This recipe for Layered Mexican Cornbread, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginger Haigler
Added: Monday, April 21, 2008


1 cup yellow cornmeal
cup flour
2/3 cup milk
2 tablespoons baking powder
2 large eggs
teaspoon salt
1/3 cup oil
1 small onion, finely chopped
1 14-ounce can creamed corn
1 cups grated cheese
2 jalapeno peppers, seeded and finely

Set oven to 350 degrees. Butter a 8x8-inch or 9x9-inch square baking pan or dish. In a large bowl, mix together cornmeal with flour, baking powder, milk, eggs, salt and oil until blended. Add onions and creamed corn; mix to combine. Pour half the batter into baking dish. Sprinkle the layer with cheese and jalapeno peppers. Pour remaining batter on top of the cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted in the middle comes out clean. Allow to cool before slicing.

Variations: One small bell pepper can be substituted for the jalapeno peppers, or one 4-ounce can green chilies.




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