"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Ted's Mexican Cornbread Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!