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Mexican Cornbread

This is a delicious Mexican cornbread using several items in season and Freeman’s Mill self-rising cornmeal. If you like it spicier, add more hot peppers. You can also add a little chopped onion to the recipe.

Source: Paula Freeman (Entered by Stacey Freeman)
Serves: 8-12 servings


Ingredients
1 1/2 cups Freeman's Mill self-rising cornmeal      View Available Products
1 large hot pepper, chopped fine      View Available Products
3 eggs, beaten      View Available Products
1 cup buttermilk
1 cup sharp cheddar cheese, grated      View Available Products
1 can creamed corn
2/3 cup vegetable oil
1/2 cup bell pepper, chopped fine      View Available Products

Step by Step Instructions
  1. Preheat oven to 375 degrees. Spray a 13x9 pan with cooking spray.
  2. Mix all ingredients together. Bake for approx. 35-45 minutes until golden brown.
  3. You may substitute 1 tbsp. hot pepper flakes for the hot pepper.

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