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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Corn Bread Recipe

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This recipe for Mexican Corn Bread is from 4th Martin Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 cup cream corn
1 cup buttermilk
1 jalapeno pepper, no seeds and chopped
2/3 c canola oil
1 c cheddar cheese, grated
1 1/2 c cornmeal
1/2 teaspoon baking soda (see note)
Directions:
Directions:
Heat oven to 350 put in iron skillet with 1 Tbls butter until hot.
Mix all ingredients except cornmeal. Mix well. Add Cornmeal and pour into iron skillet. Turn oven down to 325º and cook for 45 min.
Personal Notes:
Personal Notes:
If you use the cornmeal mix add 1/2 soda if you use regular yellow cornmeal add 1tsp soda

 

 

 

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