Cornbread-mexican and plain

Yield: 1 Servings

Measure Ingredient
2 \N Eggs; beaten
1 cup Milk
¼ cup Oil
1½ cup Corn meal
1 cup All purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
¼ cup Sugar
¾ cup Shredded cheddar cheese
¼ cup Chopped hot peppers


Here's a recipe I use for cornbread--you can add peppers and cheese to make it into Mexican or you can eat it plain; it's always good. The recipe is one I put together from several.

Preheat oven to 450. Combine all ingredients and mix well. Pour into an 8 x 9 square pan and bake 20 to 25 minutes for 6 to 8 servings; or pour into 12 muffin cups and bake for 15 to 20 minutes.

Note: I like to mix the corn bread without adding the peppers and pour 6 muffin cups with just the cheese/corn bread mixture. Then I add the peppers for the other 6 muffin cups.

Posted to EAT-L Digest by Sue Plumley <splumley@...> on Dec 18, 1997

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