"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 Cornbread, by Robin Dickerson, is from Joanie's Friends and Family,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Robin Dickerson Added: Thursday, November 20, 2008
1 1/2 c self-rising corn meal 1 can cream corn #2 size 1 c grated sharp cheese 1 1/2 c chopped onions 3 eggs 1/2 c sweet milk 1/2 c heated oil 1/2 tsp salt 1 tsp red pepper 1 tsp black pepper 1 tsp chili powder
Mix above ingredients. Place in muffin/cupcake tin. Bake at 350º for 20-25 minutes
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