Mexican Cornbread

Terri Hinton

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 can cream corn
  • 1 can whole kernel corn
  • 1 cup cornmeal
  • 1/2 cup sweet milk
  • 1/2 tsp soda
  • 1 tsp salt
  • 1/4 cup sugar
  • 1/4 cup flour
  • Celery seed
  • Dash garlic salt
  • Green onions, chopped
  • 2 to 4 jalapeno peppers
  • 1 cup cheese

Grease large iron skillet and heat. Pour half mixture in skillet. Cover with grated cheese. Pour other half on top. Cover with rest of cheese. Bake at 350 degrees for 45 minutes.



IN HONOR OF
MARJORIE WADE FRIEND, AND FORMER SUNDY SCHOOL TEACHER


GIVEN BY
Mary L. Rabun





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