Mexican corn bread (rice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow cornmeal |
| ⅓ | cup | All-purpose flour |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 2 | Eggs, beaten | |
| 1 | cup | Buttermilk |
| ½ | cup | Vegetable oil |
| 1 | can | (8-3/4 ounces) cream-style corn |
| ⅓ | cup | Chopped onion |
| 2 | tablespoons | Chopped green pepper |
| ½ | cup | Shredded cheddar cheese |
Directions
In a mixing bowl, combine first six ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened.
Pour into a greased 9-in. square baking pan or 1 0-in. heavy skillet.
Bake at 350! for 30-35 minutes, or until bread is golden brown and tests done.
Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994