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

The Best Mexican Cornbread Recipe

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This recipe for The Best Mexican Cornbread, by , is from Our Awesome Family's Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Angie Williams


2 cups cornmeal
1/2 cup flour
1 cup sour cream
2 tsp. baking powder
1 tsp salt
4 tbsp.sugar
4 oz. can diced green chilies (optional)
1 stick butter - melted
2 large eggs
1/2 cup milk
1 can cream-style corn
1/2 can whole kernel corn - drained
5 tbsp. diced & seeded jalapeno peppers (adjust to taste)
1 cup Sharp cheddar cheese grated
1 cup Monterey Jack cheese

Mix all dry ingredients together, add remaining ingredients -mix well (you can add additional milk if needed) and bake in a 9 x 13 greased pan at 400 degrees or until done. (25-35 minutes)
Check with toothpick.




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