"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Corn Bread Recipe

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This recipe for Mexican Corn Bread, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dotty Johnson
Added: Saturday, March 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. self-rising flour
1 c. buttermilk
1 c. cornmeal (self-rising)
1 sm. can cream style corn, cooked
1 egg
1 tsp. red pepper (more or less to taste)
1 grated onion (medium)
1/2 c. Wesson oil
1/2 c. grated cheddar cheese

Directions:
Directions:
Mix all ingredients together and pour into an iron skillet (10-inch) that has been greased. Bake at 400F for 45 minutes or until done. (You can also bake in any pan that can be placed in a hot oven with a 2-inch depth or a 8x8x2-inch glass dish but lower the oven temperature to 350 and bake for 1 hour.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Adjust the red pepper to suit your taste.

 

 

 

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