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    • Mexican Cornbread #05

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    Dairy, Eggs Mexican Bread 10 Servings

    INGREDIENTS

    1 ct (8-oz) sour cream
    1 cn (8.5-oz) cream style corn
    2/3 c Salad oil
    2 Eggs; lightly beaten
    3 Jalapeno peppers; chopped
    2 tb Chopped bell pepper
    1 1/2 c Yellow corn meal
    1 ts Salt
    3 ts Baking soda
    8 oz Sharp Cheddar cheese; grated

    INSTRUCTIONS

    Preheat oven to 350°. Combine sour cream, corn, oil, eggs and peppers. Add
dry ingredients and mix well. Pour half of the mixture into a hot, greased
skillet (for baking). Cover with half of the grated cheese and add
remainder of the batter. Sprinkle with the rest of the cheese. Bake,
uncovered, for about 40 minutes. Yield: 10 to 12 servings.
NANCY MITCHAM (MRS. ROBERT)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

    A Message from our Provider:

    “Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

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