"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexicali Corn Bread Recipe

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

Darlene Hunter
Added: Wednesday, September 6, 2006


1/2 large green pepper, chopped
1 large onion, chopped
2 (4 oz.) cans green chilies, chopped
1 cup cheddar cheese, grated
3 eggs
1/2 c. vegetable oil
1 cup yellow cornmeal
1/2 c. flour
1 tsp. salt
1/2 tsp. soda
3 tsp. baking powder
1 c. buttermilk
1/4 tsp. garlic powder
1 can Mexican-style corn

Chop green pepper, onion and chiles and set aside. Combine eggs and oil. Add dry ingredients and buttermilk. Fold in garlic powder, corn (well drained), cheese and chopped onion mixture. Pour into well-greased 9" x 13" glass pan. Bake at 450 for 25-30 minutes.

Personal Notes:
Personal Notes:
Excellent with beans or hearty soups!




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