"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Mexican Corn Bread, by Helen Cannady, is from The Allen Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (12 oz.) pkg. corn bread mix 1 cup sour cream 3 eggs, beaten 1/2 cup corn oil 1 tsp. salt 1/2 cup shredded jack or cheddar cheese 1 (16 oz.) can cream style corn 1 chopped onion 1 small can chopped green chili peppers
Pour mixture into 9 x 13" pan sprayed with non-stick cooking oil. Bake at 375º for 35 minutes.
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