"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Cornbread Recipe

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This recipe for Mexican Cornbread, by , is from Taste and see that the Lord is good. Psalms 34:8, 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!

Contributor:  
Contributor:  
Stacy Lawrence

Category:
Category:

Ingredients:  
Ingredients:  
2 cup self rising corn meal mix
1-1/3 cup milk or buttermilk
1 egg
1/4 cup oil
1 can corn, drained
1/2 chopped onion
1 cup grated cheese
1 small can green chilies or 3-6 chopped jalapeņo peppers.

Directions:
Directions:
Heat oven to 450*. Grease 9" pan or iron skillet. Combine milk, egg and oil; add corn meal mix and blend well. Pour 1/2 batter into prepared pan. Sprinkle with corn, onion, cheese and chilies or peppers. Top with remaining batter. Bake for 20-25 minutes.

 

 

 

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