Name: Mexican Cornbread
Ingredients: 1 1/2 c Corn meal; 3/4 c Vegetable oil; 2 Eggs; 1 cn (8 oz) creamed corn; 1 1/2 c Grated cheese; 1 lg Onion; chopped; 2 ts Green pepper; chopped; 2 ts Jalapeno pepper; chopped; 1 c Sour cream

We should, of course, seek to continually improve our skills in leadership, personal discipline, time management, interpersonal relationships, and teaching. But above all these things, we should seek to increase our knowledge and enjoyment of Christ and deepen our love for Him (Phil. 3:8-14). After all, the deeper our love for Him the more we will become like Him in love and the more we will be able to teach others to love. There is, therefore, hardly anything better we can do for those we lead than to love the Lord Jesus Christ supremely and keep our love relationship with Him fresh and growing every day! Out of this blessed and holy love relationship will come a greater manifestation of God’s love in us, shining out to others and drawing them to Christ.

Alexander Strauch

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Mexican		1	Servings

INGREDIENTS

1 1/2	c	Corn meal
3/4	c	Vegetable oil
2		Eggs
1	cn	(8 oz) creamed corn
1 1/2	c	Grated cheese
1	lg	Onion; chopped
2	ts	Green pepper; chopped
2	ts	Jalapeno pepper; chopped
1	c	Sour cream

INSTRUCTIONS

Mix all ingredients together. Pour into greased 8 inch square pan or
skillet. Bake at 350 degrees for 40 to 45 minutes.
Posted to Bakery-Shoppe Digest V1 #242 by Pamela Morrisson
<[email protected]> on Sep 15, 1997

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”