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Mexican Cornbread
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Submitted by:
Adam |
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A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese |
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INGREDIENTS:
- 1 cup(s) , yellow cornmeal
- 1/2 teaspoon(s) , salt
- 1/2 teaspoon(s) , baking soda
- 1/3 cup(s) , shortening melted
- 1 cup(s) , sour cream
- 1 can(s) , cream-style corn
- 2 whole , eggs beaten
- 1 cup(s) , cheddar cheese shredded
- 1 can(s) , green chile peppers, drained chopped
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| Instructions: |
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Heat oven to 375°. Grease an 8- or 9-inch skillet; place over medium heat while preparing cornbread batter. Combine cornmeal, salt, and baking soda; blend well. Stir in melted shortening; add sour cream, corn, and eggs, blending well. Spoon half of the batter into the greased hot skillet. Sprinkle batter with the cheese and chile peppers; cover with remaining batter. Bake Mexican Cornbread at 375° for 35 to 40 minutes, until nicely browned. |
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