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Ted's Mexican Cornbread Recipe

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Ted's Mexican Cornbread image
Kate Ledbetter Barr


This recipe for Ted's Mexican Cornbread, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Dobbs Connolly
Added: Saturday, February 28, 2009


3 cups self-rising cornmeal
3 teaspoons baking powder
1 teaspoon salt
3 eggs, beaten
2 1/2 cups milk
1/2 cup cooking oil
1 large onion, chopped
1 #2 can creamed corn
2 jalapeño peppers, chopped
1 teaspoon pepper, chopped
1 teaspoon pepper liquid

Combine all ingredients, and pour into 2 large greased baking pans. Bake at 450º until brown, about 30 minutes.




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