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"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

MEXICAN CORN BREAD Recipe

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This recipe for MEXICAN CORN BREAD is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
given by Diana Bailey

1 cup corn meal
2/3 cup buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1 cup (not whole can) cream-style corn
1/3 cup oil
2 eggs
1 cup grated cheese
1 small can chopped green chili peppers, drained
Directions:
Directions:
Mix and bake for 30 - 40 minutes at 375 degrees.

 

 

 

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