"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 Unknown, is from Love has Many Flavors ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-1/2 Cups yellow cornmeal 1 Teaspoon salt 1 Tablespoon baking powder 2 Eggs, beaten 2 Tablespoons chopped green pepper 8 Ounce carton sour cream 1 Cup cream style corn 1/4 Cup oil 1 – 2 Jalapeno peppers, chopped 1 Cup shredded cheddar cheese
Combine cornmeal, salt and baking powder; mix well. Stir in remaining ingredients except cheese. Pour half the batter into a hot, greased 10-1/2” cast iron skillet; sprinkle evenly with half the cheese. Pour the remaining batter over the cheese; top with remaining cheese. Bake at 350 degrees for 35 – 40 minutes.
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