"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Corn Bread Recipe

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This recipe for Mexican Corn Bread, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Laurie Cisneros
Added: Monday, February 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups corn meal
1/3 cup melted shortening
1/2 tablespoon salt
1 tablespoon sugar
2 eggs
1/2 teaspoon baking soda
3/4 cup buttermilk or milk
1 can cream-style corn
1 can chopped green chile peppers (4 oz)
1 cup of shredded cheddar cheese

Directions:
Directions:
Preheat oven to 450. Mix corn meal, shortening, salt, sugar, eggs, soda and milk. Add corn and chile peppers. Pour half of mixture in large, greased 9-inch pan. Put half of grated cheese over batter. Spoon remaining batter into skillet or pan and top with remaining cheese. Bake at 450 for 25 minutes.

Number Of Servings:
Number Of Servings:
about 6
Preparation Time:
Preparation Time:
Quick.
Personal Notes:
Personal Notes:
Quick and easy. Excellent with a bowl of chili. You can leave out the green chile peppers.

 

 

 

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