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Mexican Cornbread

none

1 1/2 cups cornmeal; self-rising
3/4 cup cooking oil
2 eggs
1/2 cup onions; chopped
2 tablespoons green pepper; chopped
8 ounces sour cream
8 ounces corn; cream-style (one
-- small can)
2 jalapeno peppers; chopped (or more
3 ounces pimentos; (one small can)
1 cup cheddar cheese; grated

Preheat oven to 325 degrees F. Mix all ingredients except cheese together. Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top. Bake in 325 degree F. oven for 1 1/2 hours, or until done. Serve warm. NOTES: * Corn Bread with peppers and cheese -- I got this recipe from net.cooks in the fall of 1983. It's really good! We always make a batch of Mexican cornbread when we cook chili; it's also a good dinner with just a salad and the beer of your choice. The original recipe came from akgua!akguc!mah. : Difficulty: easy. : Time: 5 minutes preparation, 90 minutes baking. : Precision: approximate measurement OK. : : Nancy Mintz : from a net.cooks recipe by akgua!akguc!mah : Copyright (C) 1986 USENET Community Trust Submitted to the BBQ Mailing List by "Fergy" on Feb 9, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00


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