| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Cornbreads | 8 | Servings |
INGREDIENTS
| 1 | c | Cornmeal |
| 1 | c | Flour |
| 2 | tb | Sugar |
| 4 | ts | Baking powder |
| 1/2 | ts | Chili powder |
| 2 | Eggs, beaten | |
| 1/2 | c | Milk |
| 1/2 | c | Butter, melted |
| 1 | tb | Jalapeno pepper, chopped |
| 1/2 | c | Sweet red peppers, chopped |
| 1/2 | c | Onion, chopped |
| 1 | cn | Creamed corn |
| 1 | c | Monterey jack cheese, shredded |
INSTRUCTIONS
Sift dry ingredients together. Beat together milk and eggs. Beat in melted butter. Add to dry ingredients. Stir in remaining ingredients. Mix thoroughly. Pour into a greased 8" or 9" square pan. Bake 30 minutes at 400 degrees. Recipe by: Elizabeth Powell Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss <zeiss@tab.com> on Mar 7, 1997.
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