Mexican Cornbread

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

Corn Casserole

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.

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.