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Mexican Cornbread Recipe

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

Contributor:  
Contributor:  
Billie Bryce

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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