"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Barb's Mexican Cornbread Recipe

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This recipe for Barb's Mexican Cornbread, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa N. Fisher (Teakell)
Added: Monday, June 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. Aunt Jemima Self-Rising White Buttermilk corn meal
1 egg
milk
1 jalepeno pepper, chopped
1/4 c. Mazola oil
1/4 c. corn
1/4 c. cheese any kind (sharp is better)

Directions:
Directions:
Mix all the ingredients together except milk. Slowly pour milk into the mixture and mix well. If its too thin add corn meal or if its too thick add more milk. Put 2-3 tbsp. veg. oil in hot iron skillet then pour the mixture in and bake at 400 until golden brown. Muffin pan can also be used.

Personal Notes:
Personal Notes:
I always turn cornbread over almost to the end of baking.

 

 

 

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