"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Cornbread Recipe

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

Billie Staton


1 ½ cups yellow cornmeal
1 tsp. salt
½ tsp. soda
1 Tbsp.. baking powder
2/3 cup oil
2 eggs
1 cup buttermilk
1 can (8 oz.) cream style corn
1 onion, chopped
1 green pepper, chopped
2-3 jalapeño peppers, seeded and chopped
4 oz. grated sharp cheddar

Mix first 4 ingredients together. Mix all other ingredients together. This can be done ahead - refrigerate wet mixture. When ready to bake mix dry and wet together and pour into a greased bundt pan. Bake at 425o for one hour.




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