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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Cornbread Recipe

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This recipe for Mexican Cornbread is from The Helt Family Cookbook , 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:  
2 eggs
1 box Jiffy cornbread mix
2/3 cup flour
1 tsp bakin powder
1 1/2 cup milk
1 small can creamed corn
1 onion (chopped)
10 oz shredded cheddar cheese
1 lb Jimmy Dean mild sausagem browned and crumbled
1/2 Jalapeno pepper, chopped
Directions:
Directions:
Slightly beat eggs. Add cornbread mix, flour, baking powder and milk. Mix. Add cooked sausage, onion, pepper, and corn. Mix. Fol in cheese and our into a greased pan. Bake at 350º for 1 hour or until an inserted knife indicates it is done.

Melt 2 lb of Velveeta cheese. Add 2 cans of Rotel tomatoes (blended slightly). This is good to put on top of your cornbread when eaten.

 

 

 

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