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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Cornbread Recipe

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This recipe for Mexican Cornbread is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cream style corn
1 egg
2 C. self-rising cornmeal mix
1-2 T. self-rising flour
2/3 can hot Rotel
Directions:
Directions:
Mix, pour into 9- or 10-inch iron skillet and bake in preheated 400º oven about 25-35 minutes or til done.
Personal Notes:
Personal Notes:
This is moist and zesty without being too spicy. I serve this when we're eating Mexican foods and I just dump the remaining Rotel in whatever else it is I'm cooking--salsa or taco meat, etc.

 

 

 

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