MEXICAN CORNBREAD

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.

Ingredients

(Serves 8)

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

Procedure

Preheat oven to
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 oven for 1 1/2 hours, or until done.
Serve warm.

Rating

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

Contributor

 
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)
Newsgroups: mod.recipes
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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