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

mexican corndbreard Recipe

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This recipe for mexican corndbreard is from The Cupcake Queens RECIES, 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 cup yellow cornyellow, 1 cupplus 2tbs flour diviided, 1 tsp baking power, 1 1/2 tsp salt, 2 eggs, 11/4 cups milk 2tbls vegetableoil, 1can chopped green chiilies drained,1cup yellowcorn 2cups shredded chedder cheese,
Directions:
Directions:
preheat oven to 425 grease a 10inch skillet with vegetalbe oil in large bowl, combine corn meal,1 cup flour, baking powder , add eggs, milk, and oil. in small bowl combine green chilies,corn, and remaining 2 tbs flour, add cheese then combine with cornmeal mixture pour in pan and bake for 15 to 20 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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