"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

MEXICAN CORNBREAD Recipe

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This recipe for MEXICAN CORNBREAD, by , is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Kaufmann

Category:
Category:

Ingredients:  
Ingredients:  
1 C white cornmeal
1 C cream style com
1 C buttermilk or I C sour cream
⅔ C salad oil
1 C grated sharp cheese
2 Tb. grated onion
2 eggs
3 tsp. or 1 Tb. baking powder
1 tsp. 2alt
2 Tb. chopped bell peppers (or Jalapeno peppers)

Directions:
Directions:
Beat eggs well and add buttermilk (or sour cream), onions, and peppers. Mix dry ingredients and add to the first mixture. Mix well and add the creamed corn. Add salad oil last. Fold in until well mixed. Pour half of the mixture into a lightly greased hot skillet (or 9-in. cake pan), sprinkle half of the grated cheese over the mixture. Pour in other half of bread mixture and sprinkle remaining cheese over the top. Bake at 350 until done, about 45 minutes.

 

 

 

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