"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for MEXICAN CORN BREAD, by Gayle Yost, is from SENNFUL COOKING ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs beaten 1 cup sour cream 1 cup yellow corn meal 1 cup cream style corn 1/2 cup salad oil 1/2 teaspoon salt 1 4 ounce can chili peppers (Ortega) 1 cup grated cheese
Mix together all ingredients except peppers and cheese. Pour half of the batter into 8x8 pan. Spread chopped chili peppers and half of cheese over batter. Add rest of batter and sprinkle rest of cheese over top.
Bake for 1 hour at 325º for a glass dish. Bake for 1 hour at 350º.
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