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

Martha's Cornbread Recipe

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This recipe for Martha's Cornbread, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Kana
Added: Thursday, March 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup flour
1 cup cornmeal
4 teas. baking powder
1/4 teas. salt
1/2 teas. pepper
1 cup butter
1/2 cup sugar
4 eggs
1 small can green chilies
1 can cream style corn
1/2 cup jack cheese
1/2 cup cheddar cheese

Directions:
Directions:
In one bowl mix flour, salt, pepper, cornmeal and baking powder. In another bowl cream sugar and butter. Add eggs and mix well. Add chilies, corn and cheeses. Blend into flour mixture. Bake at 350 degrees for 5 minutes, then reduce heat to 300 degrees and bake for 55 minutes.

Personal Notes:
Personal Notes:
This is great with a crawfish boil. It's from David's Aunt Martha Kopecky.

 

 

 

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