"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Mexican Corn Bread, by Marsha Coggins, is from The Greene Family CookBook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c self rising cornmeal mix 1 T self rising flour 1 can cream style corn 1/2 c oil 2 eggs beaten 1/2 green pepper chopped 1/2 medium onion chopped 1 can green chilies 2 c shredded Colby cheese 1 c sour cream Milk to thin if needed
Combine all ingredients - Pour into greased 9 X 13 baking dish. Bake at 350 for 45 - 55 minutes - until toothpick inserted near center comes out clean
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