| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Bread |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Self-rising cornmeal mix |
| 1/2 |
c |
Self-rising flour |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Buttermilk |
| 1 |
c |
Creamed corn |
| 1/4 |
c |
Oil |
| 2 |
|
Eggs; beaten |
INSTRUCTIONS
From: Judy Howle <howle@EbiCom.net>
Date: Fri, 19 Jul 1996 18:19:15 -0500
(for Jalapeno/Mexican bread add some shredded cheddar cheese, chopped onion
and Jals or other hot chile of your choice, whatever amount you like.
Average is 2 or 3.)
If you Yankees can't get cornmeal mix, use about 3/4 cup cornmeal and 3/4
cup plain flour and probably 2-1/2 to 3 tsp. of baking powder.
Try it slathered with butter and Jalapeno jelly for a real treat!
CHILE-HEADS DIGEST V3 #049
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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