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Title: Mexican Corn Bread Categories: Cornbreads Yield: 8 Servings 1 c Cornmeal 1 c Flour 2 tb Sugar 4 ts Baking powder 1/2 ts Chili powder 2 Eggs, beaten 1/2 c Milk 1/2 c Butter, melted 1 tb Jalapeno pepper, chopped 1/2 c Sweet red peppers, chopped 1/2 c Onion, chopped 1 cn Creamed corn 1 c Monterey jack cheese, -shredded Sift dry ingredients together. Beat together milk and eggs. Beat in melted butter. Add to dry ingredients. Stir in remaining ingredients. Mix thoroughly. Pour into a greased 8" or 9" square pan. Bake 30 minutes at 400 degrees. Recipe by: Elizabeth Powell Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss |