my mexican cornbread recipe
Ingredients
2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/2 cups milk
2/3 cup bacon drippings
15 ounces creamed corn
1 cup green chili peppers chopped
2 cups cheddar cheese grated
Directions
Sift corn meal, soda and salt together.
Add eggs, milk and 1/3 cup bacon grease.
Mix well.
Add corn and mix again.
Pour half of mixture into a heavy casserole in which the remaining bacon grease is melted.
Spread with chilies and 1 cup of cheese.
Add remaining mixture and sprinkle with left over cheese.
Bake at 350 for 30 minutes or until cheese is golden.
Note: Freezes with excellent results
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