Mexican Cornbread

Marie Dean

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 1/2 cup cornmeal
  • 1 cup cream style corn
  • 1 cup sour cream
  • 1/3 cup salad oil
  • 2 eggs
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 jalapeno peppers, chopped
  • 2 Tbsp bell pepper, minced
  • 1 cup sharp cheese, grated

Mix in order as listed, do not mix cheese. Pour half mixture in a greased hot pan (an iron skillet). Sprinkle 1/2 of cheese over this. Add remaining mix. Cover with rest of cheese.

Bake at 350 degrees for 35 to 40 minutes.





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