"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Corn Bread Recipe

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

Contributor:  
Contributor:  
Christine Tablit
Added: Friday, September 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 C. yellow cornmeal
1/3 C. flour
2 Tbsp. sugar
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. chopped green bell pepper
2 eggs; beaten
1 C. buttermilk
1/2 C. veg. oil
1 can (8 3/4 oz.)
1/3 C. chopped onions
1/2 C. shredded Cheddar cheese (mild)

Directions:
Directions:
In a mixing bowl, combine first 6 ingredients. Combine remaining remaining ingredients & stir together only until moistened. Pour into greased 9x9" baking pan or a 10" iron skillet. Bake at 350 for 30-35 minutes or until bread is golden brown and tooth pick inserted in center comes out clean.

Number Of Servings:
Number Of Servings:
8-10 servings

 

 

 

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