Title: Pearl's Mexican Cornbread
Categories: None
Yield: 1 servings

1 Stick butter; (melted)
2 Eggs
1 1/2 c Cornmeal
1 c Milk or sour cream
1 cn (15 oz.) kernel corn or 1/2
-can cream corn
1 c Grated cheese
1/2 c Chopped pepper or more to
-suite taste

Here is a Mexican Cornbread recipe that I got from my grandmother.

Mix all ingredients together. Pour into greased skillet or baking dish.
Bake at 350 degrees until top turns light brown.

This is a very simple recipe. I have tried it with both milk and sour
cream. I prefer the milk. I use either of the two corns, which ever I have
on hand at the time. The amount of pepper I adjust according to which type
hot pepper I have. I have also used various kinds of cheese, all with good
luck. I usually make mine in muffin pans for individual servings, although
most everyone will have to have more than one (so make more than one
batch).

Posted to CHILE-HEADS DIGEST by saundrah@mindspring.com on Sep 27, 1999,
converted by MM_Buster v2.0l.