Mexican Cornbread #2
Recipe
- Title:
- Mexican Cornbread #2
- Categories:
- Breads, Mexican
- Yield:
- 8 servings
Ingredients
- 1 1/2 c Plain cornmeal
- 1 ts Butttermilk
- 1 ts Salt
- 2
- Jalopeno peppers (chop fine)
- 3 ts Baking powder
- 2 c Sharp cheese - grated
- 1 c Cream style corn
- 1/2 c Chopped onion
- 2
- Eggs or egg sub.
- 2/3 c Cooking oil
- 1 lg Bell pepper (chop fine)
- Few shakes garlic powder
Directions
- Contributed to the echo by: Karen Lamm Originally from: Mom Mexican Cornbread
Directions
- 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.
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