| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy, Vegetables |
Mexican |
Breads, Grains |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 1/3 |
c |
All-purpose flour |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 2 |
|
Eggs, beaten |
| 1 |
c |
Buttermilk |
| 1/2 |
c |
Vegetable oil |
| 1 |
cn |
(8-3/4 ounces) cream-style corn |
| 1/3 |
c |
Chopped onion |
| 2 |
tb |
Chopped green pepper |
| 1/2 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
In a mixing bowl, combine first six ingredients. Combine remaining
ingredients; add to dry ingredients and stir only until moistened. Pour
into a greased 9-in. square baking pan or 1 0-in. heavy skillet. Bake at
350! for 30-35 minutes, or until bread is golden brown and tests done.
Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”