"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Cornbread Recipe

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This recipe for Mexican Cornbread, by , is from Cooking to Cure Cancer , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arlene Edwards
Added: Wednesday, March 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 c. cornmeal
3 tsp. baking powder
1 c. creamed style corn
1 tsp. salt
1 c. sour cream
2 Jalapeño peppers chopped or use canned
2/3 c. salad oil
2 Tbsp minced bell pepper
2 eggs
1 c. sharp cheese, grated

Directions:
Directions:
Mix all ingredients, except cheese. Pour half of mixture in a hot greased pan. ( I use an iron skillet) Sprinkle 1/2 of cheese over this. Add remaining mix. Cover with cheese. Bake at 350º for 35 - 40 minutes. This will make one 10-1/2 inch round iron skillet of bread.

 

 

 

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