"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mexican Cornbread, by April Bailey, is from From the kitchen of.......,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups self rising cornmeal 1 1/2 tbsp sugar 2 eggs 3/4 cups milk Jalapeño peppers, diced (with a little juice) 1/2 onion, diced 1/2 can creamed corn 3/4 cups shredded cheddar cheese 1/2 cup oil
Preheat oven to 425º. Put 3 tbsp of oil in iron skillet and place in the oven as it preheats. Mix all ingredients together and pour into HOT skillet. Bake for 30 minutes or until golden brown. Remove from pan to cool.
Note: This can be baked in 8 x 8 glass or metal pan. It is very important to have the pan hot before pouring the batter in.
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