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.


(Serves 8)


  1. Preheat oven to
  2. Mix all ingredients except cheese together.
  3. 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.
  4. Bake in oven for 1 1/2 hours, or until done.
  5. Serve warm.


Difficulty: easy.
Time: 5 minutes preparation, 90 minutes baking.
Precision: approximate measurement OK.


Nancy Mintz 
from a net.cooks recipe by akgua!akguc!mah 
Recipe last modified: 23 May 86

Original header

Path: decwrl!recipes
From: nlm@attunix (Nancy Mintz)
Subject: RECIPE: Mexican cornbread
Message-ID: <3731@decwrl.DEC.COM>
Date: 20 Jun 86 03:40:37 GMT
Sender: recipes@decwrl.DEC.COM
Organization: AT&T-IS Unix System Development Lab
Lines: 57
Approved: reid@decwrl.UUCP

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