This recipe for Alta's Mexican Cornbread, by Helen Sword, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. self rising meal 2 T. self rising flour 2 eggs 1/4 c. oil 3/4 c. buttermilk 5 Texas Pet Peppers, chopped 1 small can cream style corn 1 medium onion, chopped fine 1 c. grated cheddar cheese (Use more peppers for hotter bread.)
Mix ingredients. Pour 1/2 of batter in hot greased skillet. Top with 1/2 cheese. Add the rest of the batter, top with remaining cheese. Bake at 350 degrees for 1 hour.
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