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Mexican Cornbread

11/8/2017

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​Mexican Corn Bread

  • 1 cup yellow cornmeal
  • ½ tsp salt
  • 2 eggs
  • 16.5 ounce can cream style corn
  • 4 ounce can jalapeno peppers, chopped (optional)
  • ½ tsp baking soda
  • ¾ cup buttermilk
  • 1/3 cup bacon drippings
  • ½ lb shredded cheddar cheese
 
Preheat oven to 400 degrees.  Mix cornmeal, baking soda, salt, buttermilk, eggs, bacon drippings and corn together.  Pour ½ of mixture into greased 10 inch heavy skillet.  Sprinkle cheese & peppers over mixture.  Top with remaining batter, being careful to seal the edges with batter.  Bake for 30 to 40 minutes.

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  • Home
  • News
  • Community
    • VOICE Calendar >
      • About VOICE Calendar
    • County Schools Calendar
  • Obits
  • Sports
    • WildcatsLive/Schedules
    • Recorded Game Videos
  • Weather
  • Features
    • Opinion
    • Ask Mongoose
    • Legal/Professional Policy
    • Our Staff
    • Contest Rules
    • Our Sponsors
  • FAQs