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Ingredients:
1 1/2 cup Plain cornmeal
1 tsp Salt
3 tsp Baking powder
1 cup Cream style corn
2 Eggs or egg sub.
1 large Bell pepper (chop fine)
1 tsp Butttermilk
2 Jalopeno peppers (chop fine)
2 cup Sharp cheese - grated
1/2 cup Chopped onion
2/3 cup Cooking oil
Few shakes garlic powder
Instructions:
Contributed to the echo by: Karen Lamm Originally from: Mom Mexican
Cornbread
Mix all ingredients except cheese. Heat greased iron skillet and pour
1/2 the mixture into the pan. Put 1/2 of the grated cheese on top,
then pour remaining mix over it. Put rest of the cheese on top. Bake
for 35 minutes at 350F. Cool for at least 30 minutes before cutting.
Servings: 8
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Mexican Cornbread No.2 Recipe brought to you by Mexican Recipes To-Go
