Mexican Cornbread #03

  • on November 23, 2007
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Ingrients & Directions


1 c Corn meal
1 c Buttermilk
1/2 ts Baking soda
2 Eggs; beaten
1/2 c Oil
1 c Cream style corn
3 Jalapeno peppers; chopped
1 c Grated cheese
1 lg Onion; choppped

Mix all ingredients except cheese. Put half of cheese into mixture. Pour
into 10-inch heavy iron skillet and cover with remainder of cheese. Bake at
350 for 1 hour to 1 hour and 15 minutes.

MRS ELTON BATCHELOR (SUE)

MARVELL, AR

From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,

Yields
6 Servings

Article Categories:
Breads

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