"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

MEXICAN CORN BREAD Recipe

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This recipe for MEXICAN CORN BREAD, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tricia Bruneau
Added: Friday, May 30, 2008

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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