| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mexican | 1 | servings | |
INGREDIENTS
| 1 | Stick butter; (melted) | |
| 2 | Eggs | |
| 1 1/2 | c | Cornmeal |
| 1 | c | Milk or sour cream |
| 1 | cn | (15 oz.) kernel corn or 1/2 can cream corn |
| 1 | c | Grated cheese |
| 1/2 | c | Chopped pepper or more to suite taste |
INSTRUCTIONS
Here is a Mexican Cornbread recipe that I got from my grandmother. Mix all ingredients together. Pour into greased skillet or baking dish. Bake at 350 degrees until top turns light brown. This is a very simple recipe. I have tried it with both milk and sour cream. I prefer the milk. I use either of the two corns, which ever I have on hand at the time. The amount of pepper I adjust according to which type hot pepper I have. I have also used various kinds of cheese, all with good luck. I usually make mine in muffin pans for individual servings, although most everyone will have to have more than one (so make more than one batch). Posted to CHILE-HEADS DIGEST by saundrah@mindspring.com on Sep 27, 1999, converted by MM_Buster v2.0l.
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