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.