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Mexican Cornbread Recipe

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

Contributor:  
Contributor:  
Treva Jackson
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup milk
1 1/2 cups white self-rising corn meal
1 can corn, drained
1 stick butter or margarine melted
1 teaspoon sugar
1 teaspoon salt
1 cup grated cheese
4 jarred jalapeno peppers chopped (no seed)
1 small onion chopped fine

Directions:
Directions:
Preheat oven to 400. Melt butter in oven in the iron skillet.

Mix all the ingredients including the melted butter and pour into the hot skillet. Bake for 30 minutes or until done.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If you don't have self-rising cornmeal, add 3 tsp. of baking powder. You can also use yellow cornmeal, but that's a TN thing, the Delta uses white. You can also make in muffin tins and freeze the remainders for later. Check at 25 minutes. In muffin tins I just spray the tins with Pam.

 

 

 

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