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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Cornbread Recipe

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This recipe for Mexican Cornbread is from Home Cooking , 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:  
4 eggs
1 can cream style corn
1 small onion, chopped
1 cup sour cream
1 green pepper, chopped
1/3 cup self rising flour
2 cups greated cheddar cheese
2 1/3 cup self rishing corn meal
4 small hot peppers, chopped
1 1/3 cups buttermilk
1 stick butter melted
Directions:
Directions:
Mix all ingredients together. Pour into muffin tins that have been sprayed with non stick spray. Bake 375º 20 to 25 minutes,
Number Of Servings:
Number Of Servings:
3 doz. medium size muffins.

 

 

 

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