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Mexican Cornbread Recipe

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

Cheryl Nunn
Added: Monday, June 15, 2009


1 cup yellow cornmeal
1 (15 or 16 oz.) can creamed corn
1/2 tsp. salt
2 eggs, beaten
1 lb. lean ground meat
1 cup milk
1 tsp. soda
1/2 cup butter, melted
2 cups or (1/2 lb.) shredded/grated cheddar cheese
1/3 cup hot sauce

Mix together cornmeal, salt, and soda. Add milk, corn, butter and eggs. Brown ground meat and pour off fat. Add hot sauce to meat. Grease large casserole dish (9x13). Pour half of the batter into dish and top with meat mixture. Sprinkle with cheese. Pour remaining batter over. Bake 375º for 45 minutes.

Chopped onions or jalapeño peppers may also be included to your taste.




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