"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Cornbread Recipe

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

Rona Watts
Added: Sunday, July 15, 2007


1/2 lb butter
1 cup sugar
4 eggs
1 (4 oz) can of green chiles, chopped
1 regular can Cream styled corn
1 cup grated sharp cheddar cheese
1/4 tsp salt
1 cup all-purpose flour
1 cup cornmeal
4 tsp baking powder

Preheat oven to 350F
Cream butter & sugar. Add eggs, mixing well. Add chopped chiles. Sift flour, cornmeal and baking powder and add to mixture. Pour into greased and floured baking dish.
Reduce heat to 300F and bake for 1 hour or until done.




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