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"The belly rules the mind."--Spanish Proverb

Mexican Cornbread Recipe

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This recipe for Mexican Cornbread is from Recipes of Dorothy Thurman, 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:  
3 cups self-rising cornmeal
3 tbsp sugar
1 tsp salt
1-1/2 cups grated cheddar cheese
1 large onion chopped fine
1 cup corn oil
1-1.2 cups sweet milk
3 eggs, well beaten
1 small can cream style corn
4 pods chopped Jalapeno peppers (can be omitted if you don't want it hot)
1 cup finely chopped green bell pepper
Directions:
Directions:
Mix well. Bake 450º for 30 - 40 minutes
Personal Notes:
Personal Notes:
Makes a lot. Can half the recipe.

 

 

 

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