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Thread: Mexican Cornbread
03-31-2007, 08:33 PM #1
- Join Date
- Mar 2007
1 & 1/2 cups self rising, yellow, cornmeal
1 cup buttermilk (or white milk)
2/3 cup veg. oil
1 tsp. sugar
1 tsp. salt
1 can (16 oz.) creamed corn
1 cup grated, sharp cheddar cheese
1 onion, chopped
1 green pepper, chopped
banana peppers, chopped...I just use hot banana pepper rings like
Vlasic, etc. You can use as many as you want.
Mix all ingredients until well blended.
Pour into 13x9 greased pan. Bake in 400 degree oven 40-45 minutes.
You can also make this in muffin pans if you'd rather.
I always refridgerate any leftovers I have.~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
All of my posts were transferred from
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The Following User Says Thank You to BiggerPiggyBank For This Useful Post:
09-29-2008, 08:49 PM #2
THANK YOU! this was my nana's recipe too! she passed away this summer before I could get her recipe. she gave it to me once but I lost it! Thank you so much!
By rtebalt in forum General RecipesReplies: 0Last Post: 10-19-2008, 03:23 PM
By BiggerPiggyBank in forum General RecipesReplies: 0Last Post: 04-19-2007, 09:04 AM
By mos in forum Vegetarian Left Over LayeringReplies: 0Last Post: 02-02-2006, 12:16 PM