"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Mexican Corn Bread, by Brenda Lyle, is from Family Learning Center Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs, spoon beaten ½ tsp. salt ½ tsp. baking soda 1 tsp. baking powder 1 cup milk 1/3 cup oil 1 can cream style corn ( yellow) 8 0z can green chili, diced ½ cup white cornmeal ½ cup yellow cornmeal 1 cup grated cheese
Mix all ingredients together. Grease cake pan and pour. Bake for 35 minutes at 400 degree oven. Sprinkle cheese on top of mixture before you put in oven.
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