Mexican Cornbread

Breads and Rolls
Looking at Cooking and Garden Jobs with Mildred Swift

Mrs. Zell Smith

  • 1 1/2 cups cornmeal
  • 1 cup cream style corn
  • 1 cup sour cream
  • 2/3 cup salad oil
  • 2 eggs
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 Jalapeño peppers chopped
  • 2 tablespoons minced bell pepper
  • 1 cup sharp cheese, grated

Mix in order listed, but do not mix cheese. Pour half of mixture in a hot greased pan. (I like an iron skillet.) Sprinkle 1/2 of cheese over this. Add remaining mix. Cover with cheese. Bake at 350 degrees for 35 or 40 minutes.

Many people have told me they used small hot peppers from their pepper sauce in place of Jalapeno peppers. This will make one 10 1/2 inch round iron skillet of bread. This is not too good if it is too thick. Some say they substitute buttermilk for the sour cream.





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