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Mexican Cornbread Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz.) can cream style corn
1 cup corn meal
2 eggs, slightly beaten
1 tsp. salt
2 tbsp. butter or shortening
tsp. baking soda
cup milk
1/3 cup melted butter
1 (4 oz.) can green chili peppers, chopped
1 lb. link sausage
cup sharp cheddar cheese, grated

Directions:
Directions:
Brown sausage and cut into bite size pieces. Combine corn, corn meal, eggs, salt, baking soda, milk, and shortening. Melt 2 tbsp. butter in 9 skillet or 1 quart casserole. Pour half of batter into skillet or casserole. Add half the chilies, sausage, and cheese. Add remainder of batter and sprinkle on the remainder of the chilies, sausage, and cheese. Bake at 400 for 40 minutes.


 

 

 

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