Name: Mexican Cornbread
Ingredients: 1 1/2 c Corn meal; 8 oz Sour cream; 1/2 c Chopped onion; 2 tb Chopped bell pepper; 2 Shopped jalapeno peppers; (up to 3); 1 c Cream style corn; 1/3 c Oil; 2 Eggs; 1 c Mild or sharp cheddar cheese; grated

God is made to appear frustrated by much modern preaching. This happens in missionary appeals. The idea is left that God needs our help. We are not told that He graciously offers us the opportunity to take part in the great missionary enterprise. No, things have gone much beyond that; in fact, they have gotten out of hand. There may have been a time when God could have made such an offer, but that time is long past. Things are now desperate. A great deal that should have been done for God's cause has not been done. And God is rushing around to make up for lost time. His love has worked Him into a corner, and He needs us to get Him out of it.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Mexican		1	Servings

INGREDIENTS

1 1/2	c	Corn meal
8	oz	Sour cream
1/2	c	Chopped onion
2	tb	Chopped bell pepper
2		Shopped jalapeno peppers; (up to 3)
1	c	Cream style corn
1/3	c	Oil
2		Eggs
1	c	Mild or sharp cheddar cheese; grated

INSTRUCTIONS

Mix all ingredients except cheese. Pour 1/2 or misture into greased
skillet. Sprinkle 1/2 or cheese over top. Add remaining corn meal mixture
and remaining cheese. Bake at 350 degrees until done--about 1 to 1 1/2
hours.
Note: You may also mix cheese with other ingredients and bake in greased
muffin tins!
Posted to recipelu-digest Volume 01 Number 56 by Kara9718
<Kara9718@aol.com> on Mar 28, 1998

A Message from our Provider:

“We were called to be witnesses, not lawyers or judges”