Mexican corn bread
Mexican corn bread
Ingredients/Components
- eggs - 3 item
- buttermilk - 1/2 c
- chopped onions
- Wesson oil - 1/2 c
- corn meal - 1 c
- large can cream-style corn - 1 item
- or 3 pods jalapeno peppers, chopped - 2 item
- chopped or shredded cheese - 1 c
How to make mexican corn bread:
Blend corn meal, buttermilk and Wesson oil together. Beat eggs slightly and add to mixture. Stir in other ingredients (corn, onions, cheese and pepper). Pour into greased skillet or rectangle baking pan. Bake at 325° for 25 minutes, or until done. (Test of doneness: Cleanliness of knife stuck into mixture.)Recipe categories: < 4 hours, Breads, Mexican.
Rating:
Related ingredients:
eggs, macaroni, bag frozen hash browns, pretzels, self-rising corn meal, yellow cake mix less 1 c, angel food cake purchased from bakery, ground beef or ham bone, spareribs, cut in 2-inch wide pieces, medium potatoes, boiled in their jackets do not overcook
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