| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | Bread | 8 | Servings |
INGREDIENTS
| 1 | c | Cornmeal |
| 1/3 | c | Flour |
| 1 | ts | Salt |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 2 | Eggs; beaten | |
| 1 | c | Buttermilk |
| 1/2 | c | Oil |
| 1 | cn | Cream-style corn |
| 1/2 | c | Chopped onion |
INSTRUCTIONS
Combine first 5 ingredients in large mixing bowl; mix. Combine remaining ingredients in small mixing bowl; mix. Add to dry ingredients and stir only until moist. Pour into a skillet. Bake at 350 degrees for 30 minutes. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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