| 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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