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Mom's Mexican Cornbread Recipe

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This recipe for Mom's Mexican Cornbread, by , is from A Collection of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Andes
Added: Monday, October 31, 2005


1 c yellow (or white) cornmeal
1/2 c all-purpose flour
1/2 pkg cornbread mix (approx 3-4 oz)
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1/2 c buttermilk
1/2 c sour cream
1/4 c olive oil
1 can (8 3/4 oz) cream-cream style corn
1/3 chopped onion
2 tbsp minced jalapeno pepper
1/2 cup shredded cheddar cheese

In a large mixing bowl, combine first 6 ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or heavy 8inch skillet. Bake at 350 degrees, or until bread is golden brown and tests done.

**When you take the cornbread out of the oven, you'll probably need to work a knife all around the edges of skillet to make sure the bread won't stick.

Number Of Servings:
Number Of Servings:
8-10 servings




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