Mexican Cornbread
- 1 c Yellow cornmeal
- 1/3 c All-purpose flour
- 2 tb Sugar
- 1 ts Salt
- 2 ts Baking powder
- 1/2 ts Baking soda
- 2 Eggs, beaten
- 1 c Buttermilk
- 1/2 c Vegetable oil
- 1 cn (8-3/4 ounces) cream-style
- -corn
- 1/3 c Chopped onion
- 2 tb Chopped green pepper
- 1/2 c Shredded cheddar cheese
In a mixing bowl, combine first six ingredients. Combine remaining
ingredients; add to dry ingredients and stir only until moistened. Pour
into a greased 9-in. square baking pan or 1 0-in. heavy skillet. Bake at
350! for 30-35 minutes, or until bread is golden brown and tests done.
Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
ingredients; add to dry ingredients and stir only until moistened. Pour
into a greased 9-in. square baking pan or 1 0-in. heavy skillet. Bake at
350! for 30-35 minutes, or until bread is golden brown and tests done.
Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
