"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Corn Bread Recipe

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

Contributor:  
Contributor:  
Kim and Slug Massey
Added: Saturday, April 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cup cornmeal
1/2 cup flour
1 tsp baking powder
2 tbsp sugar
1 tsp salt
2 eggs, hand whisked
3 strips bacon crumbled
2 tsp chopped jalepenoes (optional)
1 1/4 cup milk
3/4 cup shredded cheddar cheese
1/4 cup oil
1/2 can cream corn
1 med onion, chopped

Directions:
Directions:
Pre-heat oven to 350 for cast iron pan or 450 for casserole dish. Spray with non-stick spray. Mix cornmeal, flour, baking powder, sugar, and salt. Mix remaining ingred. just until blended. Spoon into skillet. Bake 30 min or just until golden brown--1 hour for casserole dish, keep checking after 40 min. 5 min before done take out of oven and sprinkle top with shredded cheese. Top should be warm and bubbly. Cut into wedges and serve warm.

Personal Notes:
Personal Notes:
I love this corn bread. It is sweet and moist and is great along with a pot of butter and pinto beans. Soooo Good !

 

 

 

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