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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Corn Bread Recipe

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This recipe for Mexican Corn Bread is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. self-rising flour
1 c. buttermilk
1 c. cornmeal (self-rising)
1 sm. can cream style corn, cooked
1 egg
1 tsp. red pepper (more or less to taste)
1 grated onion (medium)
1/2 c. Wesson oil
1/2 c. grated cheddar cheese
Directions:
Directions:
Mix all ingredients together and pour into an iron skillet (10-inch) that has been greased. Bake at 400ºF for 45 minutes or until done. (You can also bake in any pan that can be placed in a hot oven with a 2-inch depth or a 8x8x2-inch glass dish but lower the oven temperature to 350 and bake for 1 hour.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Adjust the red pepper to suit your taste.

 

 

 

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