| 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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