Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stick butter; (melted) |
| 2 \N | Eggs |
| 1½ cup | Cornmeal |
| 1 cup | Milk or sour cream |
| 1 can | (15 oz.) kernel corn or 1/2 can cream corn |
| 1 cup | Grated cheese |
| ½ cup | Chopped pepper or more to suite taste |
Here is a Mexican Cornbread recipe that I got from my grandmother.
Mix all ingredients together. Pour into greased skillet or baking dish.
Bake at 350 degrees until top turns light brown.
This is a very simple recipe. I have tried it with both milk and sour cream. I prefer the milk. I use either of the two corns, which ever I have on hand at the time. The amount of pepper I adjust according to which type hot pepper I have. I have also used various kinds of cheese, all with good luck. I usually make mine in muffin pans for individual servings, although most everyone will have to have more than one (so make more than one batch).
Posted to CHILE-HEADS DIGEST by saundrah@... on Sep 27, 1999, converted by MM_Buster v2.0l.