"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Layered Mexican Cornbread Recipe

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This recipe for Layered Mexican Cornbread, by , is from The Ladies of Grace, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Opal Whigham
Added: Thursday, July 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Non-stick spray, for greasing pan
1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tbsp. baking powder
2/3 c. milk
2 eggs
1/2 tsp. salt
1/3 cup vegetable oil
1/2 c. chopped onion (sauted)
1 (14 oz) can creamed corn
1/2 cup grated montery jack
1/2 cup grated cheddar
1 cup chopped jalepeno peppers

Directions:
Directions:
Preheat oven to 350 degrees. Grease an 8x8 or 9x9 square pan with non-stick cooking spray. In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick comes out clean. Let cool slightly before cutting into squares.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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