Mexican Cornbread

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Cornmeal - self-rising
3/4 cup	177ml	Cooking oil
2		Eggs
1/2 cup	31g / 1.1oz	Onions - chopped
2 tablespoons	30ml	Green pepper - chopped
8 oz	227g	Sour cream
8 oz	227g	Corn - cream-style (one small can)
2		Jalapeno peppers - chopped (or more
3 oz	85g	Pimentos - (one small can)
1 cup	146g / 5.1oz	Cheddar cheese - grated

Recipe Instructions

Preheat oven to 325F F. Mix all ingredients except cheese together.

Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top. Bake in 325 degree F. oven for 1 1/2 hours, or until done. Serve warm.

NOTES:

* Corn Bread with peppers and cheese -- I got this recipe from net.cooks in the fall of 1983. It's really good! We always make a batch of Mexican cornbread when we cook chili; it's also a good dinner with just a salad and the beer of your choice. The original recipe came from akgua!akguc!mah.

Submitted to the BBQ Mailing List by "Fergy" <[email protected]> on Feb 9, 1999.

Source:
Rock

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