"The belly rules the mind."--Spanish Proverb

Mexican Corn Bread Recipe

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This recipe for Mexican Corn Bread, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Martin
Added: Saturday, April 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes Jiffy Corn Bread Mix
2 eggs
1/2 can Cream Style Corn
2/3 c. of milk
1 jalapeño pepper, chopped finely
1 cup shredded cheddar cheese

Directions:
Directions:
Preheat oven to 400º. Mix all ingredients except reserve 1/2 cup of cheese. Do not over mix, batter will be slightly lumpy and pour into 9 x 13 in glass pan sprayed with PAM. Bake for about 30 minutes or until top in brown or toothpick comes out clean.

Personal Notes:
Personal Notes:
You can add additional jalapeño peppers depending on how hot you like it.

 

 

 

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