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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Nanny's Mexican Cornbread Recipe

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This recipe for Nanny's Mexican Cornbread is from All My Favorite Recipes, 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:  
1 cup self-rising flour
1 cup self-rising cornmeal
1/2 cup vegetable oil
1 cup whole buttermilk
1 can mexicorn, drained
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup shredded cheddar cheese
1/2 teaspoon red pepper flake or 1 chopped jalapeno, remove seeds
1 egg, beaten
Directions:
Directions:
Preheat oven to 400 degrees. Mix all ingredients together. Spray pan of choice with Pam and bake for 30-35 minutes or until browned.

Makes a 10 inch iron skillet, 24 muffins, or 48 mini muffins.

 

 

 

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