Pearl's mexican cornbread

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.

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