"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Betsy's Mexicorn Cornbread Recipe

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This recipe for Betsy's Mexicorn Cornbread, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Friday, July 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
nonstick cooking spray;
1/2 cup flour;
1 1/2 cups cornmeal;
1 tsp salt;
1/2 to 1 tsp sugar;
1 T. baking powder;
3 large eggs, room temperature;
1 1/4 cups low-fat milk, room temperature;
8 T. (one stick) unsalted butter, melted;
1/4 cup diced green or red bell pepper;
1/4 cup fresh or frozen corn kernels or canned, drained.

Directions:
Directions:
1. Preheat the oven to 400F. Coat a 9x9 inch pan with the nonstick spray.
2. Sift the flour, cornmeal, salt, sugar and baking powder together in a mixing bowl.
3. Stir in the eggs, milk, butter, corn kernels and red or green pepper with a wooden spoon until the dry ingredients are just moistened. Do not overmix.
4. Pour into the pan and bake until golden brown around the edges, about 15 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served nice and warm from the oven.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
10 min. / Bake: 15 min.
Personal Notes:
Personal Notes:
This has always gone sooo well with our Buffalo Chili - just split a big slice open and ladle the chili over it. Or if you'd rather just serve it with lots of butter. Yum! (My hubby can eat 1/2 the pan of cornbread all by himself).

 

 

 

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