recipes@decwrl.UUCP (06/20/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CORNBREAD-1 B "23 May 86" 1986 .RZ "MEXICAN CORNBREAD" "Corn Bread with peppers and cheese" I got this recipe from net.cooks in the fall of 1983. It's really good! We always make a batch of Mexican cornbread when we cook chili; it's also a good dinner with just a salad and the beer of your choice. The original recipe came from akgua!akguc!mah. .IH "Serves 8" .IG "1\(12 cups" "self-rising cornmeal" "250 g" .IG "\(34 cup" "cooking oil" "180 ml" .IG "2" "eggs" .IG "\(12 cup" "onions," "75 g" chopped .IG "2 Tbsp" "green pepper," "15 g" chopped .IG "2 or 3" "jalapeno peppers," chopped .IG "8 oz" "sour cream" "250 ml" .IG "8 oz" "cream style corn" "200 g" (one small can) .IG "3 oz" "pimentoes" "100 g" (one small can) .IG "1 cup" "grated Cheddar cheese" "120 g" .PH .SK 1 Preheat oven to .TE 325 160 . .SK 2 Mix all ingredients except cheese together. .SK 3 Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top. .SK 4 Bake in .TE 325 160 oven for 1\(12 hours, or until done. .SK 5 Serve warm. .SH RATING .I Difficulty: easy. .I Time: 5 minutes preparation, 90 minutes baking. .I Precision: approximate measurement OK. .WR Nancy Mintz from a net.cooks recipe by akgua!akguc!mah