"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Cornbread Recipe

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

Contributor:  
Contributor:  
April Bailey
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
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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