| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
Bread |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal |
| 1/3 |
c |
Flour |
| 1 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 2 |
|
Eggs; beaten |
| 1 |
c |
Buttermilk |
| 1/2 |
c |
Oil |
| 1 |
cn |
Cream-style corn |
| 1/2 |
c |
Chopped onion |
INSTRUCTIONS
Combine first 5 ingredients in large mixing bowl; mix. Combine remaining
ingredients in small mixing bowl; mix. Add to dry ingredients and stir only
until moist. Pour into a skillet. Bake at 350 degrees for 30 minutes.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”