Yield: 1 Servings
|2 \N||Eggs; beaten|
|1½ cup||Corn meal|
|1 cup||All purpose flour|
|1 teaspoon||Baking powder|
|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