This recipe for Mexican Cornbread, by Patricia Allison, is from The Brewer Best ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. self-rising meal 16 oz. sour cream 3 large eggs, slightly beaten 1/2 c. vegetable oil 1 medium onion, chopped 8 1/2 oz. can cream style corn 4 oz. can chopped chilies 2 c. (8 oz.) shredded cheddar cheese
Stir all ingredients together in a large bowl. Pour batter into a lightly greased 9x13 pan. Bake at 350º for 1 hour or until top is golden brown.
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