Cornbread-mexican and plain
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
Directions
OPTIONAL
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