Yield: 1 servings
|1 \N||Stick butter; (melted)|
|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.