mah@akguc.UUCP (m.a. hitchcock ) (10/19/83)
This is a great recipe for Mexican Cornbread. Goes great with homemade Chili. Mexican Cornbread 1 1/2 cups self-rising cornmeal 3/4 cup cooking oil 2 eggs 1/2 cup onions, chopped 2 tablespoons green pepper, chopped 2 or 3 jalapaneo peppers, chopped 1 (8-oz) carton sour cream 1 small can cream style corn 1 small can pimentoes 1 cup grated Cheddar cheese Mix all ingredients except cheese together. Pour half of mixture in a well-greased skillet. (iron skillet if you have it.) Spread cheese over mixture, then pour remaining batter on top. Bake in 325 degree oven for 1 1/2 hours, or until done.