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@@@@@ Now You're Cooking! Export Format 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" Yield: 8 servings Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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