"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mexican Corn Bread Recipe

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This recipe for Mexican Corn Bread, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ethel Robinson


1 box corn bread Jiffy mix
1 c. milk
1 can cream style corn
1/2 tsp. salt
2 eggs
1/2 c. oil
1 1/2-2 lbs. hamburger
1 medium onion, chopped
1/2 lb. chedder cheese

Preheat oven to 375.

Mix together Jiffy corn bread mix, milk, cream style corn, salt, eggs, and oil.

Brown hamburger and onion.

Pour half of corn mixture into a greased 6-quart dish. Put hamburger mixture over this. Add chedder cheese. Pour rest of corn mixture over the top of cheese. Bake for 45 minutes to an hour.




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