Breads and RollsLooking at Cooking and Garden Jobs with Mildred Swift Mrs. Zell Smith 1 1/2 cups cornmeal1 cup cream style corn1 cup sour cream2/3 cup salad oil2 eggs3 teaspoons baking powder1 teaspoon salt2 Jalapeño peppers chopped2 tablespoons minced bell pepper1 cup sharp cheese, grated Mix in order listed, but do not mix cheese. Pour … Continue reading Mexican Cornbread
Zoe Hart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 to 8 medium squash2 packages Mexican corn bread1 bell pepper1 large onion1 can cream of mushroom1 lb Velveeta® cheese1 small jar pimento Cook squash until tender; drain. Bake corn bread according to directions. Then crumble in large bowl. Sauté bell pepper and onions until done. … Continue reading Peggy’s Squash Dressing
Marie RamseyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans cream style corn (or 1 can whole kernel and 1 cream style)2 eggs, beaten1 cup cooking oil1 package Mexican cornbread mix You may add chopped bell pepper and onion. Bake 35 to 40 minutes at 325 degrees. Sprinkle with grated cheese.
Patsy G. Holdman, BHS 1 cup yellow corn meal1 cup homogenized milk1 (No. 303) can cream style corn1/2 tsp soda2 eggs, well beaten3/4 salt1/2 tsp bacon drippings Mix all the preceding ingredients; set aside. Sauté 1/2 pound ground beef, 1 large onion, finely chopped, 4 jalapeno peppers, chopped. Grate 1/2 pound hoop cheese. Grease a … Continue reading Mexican Corn Bread
Barbara Jones, SHS 1 cup yellow corn meal1/4 cup oil1/2 cup water1 tsp salt1 large can cream style corn2 Tbsp flour1/2 cup buttermilk2 eggs1/2 tsp soda Mix preceding ingredients. 1 lb ground meat1/2 lb Cheddar cheese1 large onion, chopped2 green chilies chopped Brown meat until red is out. Pour corn bread mixture into a 13x9 … Continue reading Mexican Corn Bread
Mary Crain, RBM; Robbie M. Alford, Central Office 1 cup meal1/2 tsp soda1/2 tsp salt1 cup milk2 eggs1/2 cup Wesson° oil1 cup chopped onionGarlic powder1 can cream style corn1 cup grated cheese3 to 4 chopped hot peppers Mix all ingredients. Pour into greased and floured 14 inch pizza pan. Bake very thin in 400°F. oven … Continue reading Mexican Corn Bread
Kathryn Russell, Linville High School 4 package Mexican corn bread mix (2 hot peppers optional)1 can cream style corn1 can whole kernel corn1 cup milk1/2 cup oil4 eggs 1 large box Velveeta® cheeseOnions and pepper to taste1 1/2 lb ground meat Brown ground meat and onions. Drain. Mix all other ingredients. Pour half in greased … Continue reading Mexican Corn Bread
Joyce Phillips, F.H.S. 1 1/2 cup self rising meal1 Tbsp flour1 cup cream style corn1 cup sour cream2/3 cup oil2 eggs1 tsp. salt1 tsp pepper1 cup grated cheese Mix all ingredients and pour into greased skillet half of mixture, then the cheese, then the rest of mixture. Bake at 350° for 1 hour.
Jodie Pelfrey, Bernice High School 1 cup corn meal1 cup sweet meal1/2 tsp soda3/4 tsp salt1 cup cream style corn2 eggs1 lb hamburger meat1 large onion3 jalapenos or to taste1/2 lb Cheddar cheese Combine first 6 ingredients and set aside. Brown hamburger and drain off fat. Add onions and peppers. In a heavy iron skillet, … Continue reading Mexican Corn Bread
Sallie Brantley 1 1/2 cup corn meal1 cup cream style corn1 cup sour cream or buttermilk2/3 cup salad oil3 eggs2 Tbsp Bell pepper, chopped fine2 Tbsp pimento1 tsp sugar1 medium onion, chopped1 cup grated cheese1 tsp salt2 Jalapeno peppers, chopped fine Mix all ingredients, except 1/2 cup cheese - reserve for top. Bake in preheated … Continue reading Mexican Corn Bread