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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Cornbread Recipe

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This recipe for Mexican Cornbread is from The Gracepoint Church 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:  
2 c. cornmeal
1 tsp. baking soda
1 c. milk
1 can cream style corn
1 medium chopped onion
1 1/2 tsp.. salt
2 eggs
1/4 c. olive oil
1/2 lb. grated cheese
4 chopped jalapeño peppers
Directions:
Directions:
Mil meal, milk, eggs, olive oil, salt, and baking soda as you do in making regular cornbread. Put oil or grease in iron skillet and sprinkle corn meal in bottom of pan. Heat slightly. Pour half of mixture in skillet and sprinkle cheese and pepper over it. Then cover with rest of mixture.

Bake at 325º for 45 to 50 minutes. Cut and serve while hot.

 

 

 

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