"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mexican Rice Bread Recipe

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

Catherine Jeansonne,
Added: Wednesday, May 14, 2008


1 cup cornmeal
1 tsp salt
1/2 tsp soda
1 cup milk
2 eggs beaten
1/4 cup veg oil or bacon drippings
2 cups cooked rice
1 can (1lb) cream style corn
1/2 cup finely chopped onion
2 T chopped jalapeņo or green chilies
1/2 lb grated Cheddar cheese

Sift dry ingredients together into a large mixing bowl. Add remaining ingredients, stirring only to blend well. Pour into a large 12 inch oven proof skilled which has been greased and sprinkled with corn meal. Bake at 350 for 40-45 minutes




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