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Mexican Corn Bread Recipe

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

Claudet Meyers
Added: Saturday, January 26, 2008


1 Cup Yellow Corn Meal
1 Cup Milk
3 Eggs
3 Jalapeno Peppers, seeded, chopped (or cannned)
1 Tsp. Garlic Powder
1/2 Cup Onion, chopped
1-1/2 Cups Cheddar Cheese, shredded
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1/2 Tsp. Sugar
1 Cup Whole Kernel Corn
1 Sm. Can Pimento
1/3 Cup Bacon Fat or Oil

Preheat oven to 350. Mix all ingredients together well and cook for 45 minutes in greased skillet. Variation: Fry 1-1/2 pounds hamburger, drain and crumble. Pour half of batter in skillet, sprinkle on meat, add the rest of the batter and bake.




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