Mexican cornbread #04
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cornmeal |
| ⅓ | cup | Flour |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 2 | Eggs; beaten | |
| 1 | cup | Buttermilk |
| ½ | cup | Oil |
| 1 | can | Cream-style corn |
| ½ | cup | Chopped onion |
Directions
Combine first 5 ingredients in large mixing bowl; mix. Combine remaining ingredients in small mixing bowl; mix. Add to dry ingredients and stir only until moist. Pour into a skillet. Bake at 350 degrees for 30 minutes.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .