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Mexican Corn Bread Recipe

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

Paul Acreman
Added: Thursday, October 16, 2008


1 1/2 cup cornmeal
1 lb ground round
1 lb Cheddar cheese, grated
1 can cream style corn
1 can buttermilk
2 eggs
1/2 cup oil
1 small onion, chopped
2 jalapeno peppers, chopped fine
3/4 tsp. salt
3/4 tsp. baking powder

Make batter out of cornmeal, buttermilk, salt and baking powder. Mix and add eggs, oil and corn. Brown meat and season to taste with salt, pepper and garlic. Add onions and cook until onions wilt. Add jalapeno peppers, pour half of batter in a greased hot skillet. Top with half of the meat and half of the cheese. Repeat meat and cheese layer, pour on rest of batter. Bake 1 hour at 325.




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