CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Eggs, Dairy, Vegetables |
Mexican |
Breads, Grains |
1 |
Servings |
INGREDIENTS
1 |
c |
Yellow cornmeal |
1/3 |
c |
All-purpose flour |
2 |
tb |
Sugar |
1 |
ts |
Salt |
2 |
ts |
Baking powder |
1/2 |
ts |
Baking soda |
2 |
|
Eggs, beaten |
1 |
c |
Buttermilk |
1/2 |
c |
Vegetable oil |
1 |
cn |
(8-3/4 ounces) cream-style corn |
1/3 |
c |
Chopped onion |
2 |
tb |
Chopped green pepper |
1/2 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
In a mixing bowl, combine first six ingredients. Combine remaining
ingredients; add to dry ingredients and stir only until moistened. Pour
into a greased 9-in. square baking pan or 1 0-in. heavy skillet. Bake at
350! for 30-35 minutes, or until bread is golden brown and tests done.
Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
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