Title: Cornbread-Mexican and Plain
Categories: None
Yield: 1 Servings

2 Eggs; beaten
1 c Milk
1/4 c Oil
1 1/2 c Corn meal
1 c All purpose flour
1 ts Baking powder
1/2 ts Salt
1/4 c Sugar

----------------------------------OPTIONAL----------------------------------
3/4 c Shredded cheddar cheese
1/4 c Chopped hot peppers

Here's a recipe I use for cornbread--you can add peppers and cheese to make
it into Mexican or you can eat it plain; it's always good. The recipe is
one I put together from several.

Preheat oven to 450. Combine all ingredients and mix well. Pour into an 8 x
9 square pan and bake 20 to 25 minutes for 6 to 8 servings; or pour into 12
muffin cups and bake for 15 to 20 minutes.

Note: I like to mix the corn bread without adding the peppers and pour 6
muffin cups with just the cheese/corn bread mixture. Then I add the peppers
for the other 6 muffin cups.

Posted to EAT-L Digest by Sue Plumley on Dec 18,
1997