Name: Cornbread-Mexican and Plain
Ingredients: 2 Eggs; beaten; 1 c Milk; 1/4 c Oil; 1 1/2 c Corn meal; 1 c All purpose flour; 1 ts Baking powder; 1/2 ts Salt; 1/4 c Sugar; 3/4 c Shredded cheddar cheese; 1/4 c Chopped hot peppers

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John Cheeseman

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Mexican		1	Servings

INGREDIENTS

2		Eggs; beaten
1	c	Milk
1/4	c	Oil
1 1/2	c	Corn meal
1	c	All purpose flour
1	ts	Baking powder
1/2	ts	Salt
1/4	c	Sugar
3/4	c	Shredded cheddar cheese
1/4	c	Chopped hot peppers

INSTRUCTIONS

OPTIONAL
Here's a recipe I use for cornbread--you can add peppers and cheese to make
it into Mexican or you can eat it plain; it's always good. The recipe is
one I put together from several.
Preheat oven to 450. Combine all ingredients and mix well. Pour into an 8 x
9 square pan and bake 20 to 25 minutes for 6 to 8 servings; or pour into 12
muffin cups and bake for 15 to 20 minutes.
Note: I like to mix the corn bread without adding the peppers and pour 6
muffin cups with just the cheese/corn bread mixture. Then I add the peppers
for the other 6 muffin cups.
Posted to EAT-L Digest  by Sue Plumley <splumley@CITYNET.NET> on Dec 18,
1997

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