Recipe
1966 Texas Mexican Corn Bread Recipe
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Rosemaryblue / All my dishes 3 months, 3 weeks ago
This recipe was printed in a Texas State Representative's newsletter. It came from a lady in Longview, Texas. Pull out your iron skillet, grease it, and you are ready to go!
Prep:6m Cook:40m Servings:6
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 Rosemaryblu |
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Fans
Ingredients
- 1 cup yellow corn meal
- 1 cup sweet milk
- 3 whole eggs
- 3 jalapeno peppers, chopped without seed
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1-1/2 cups shredded cheese
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup (1 small can) whole kernel corn
- 1 small can chopped pimiento (or small jar)
- 1/3 cup bacon drippings or corn oil
Directions
- In large bowl, mix all together (I use whisk)
- Pour into a greased iron skillet
- Cook at 350 degrees for 40-45 minutes
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janetta 3 months, 3 weeks ago said:
Sounds great. I have never eaten corn bread before. I am going to try it out.
bluewaterandsand 3 months, 3 weeks ago said:
I love this recipe and have made it many times. It is always a big hit!
momo_55grandma 3 months, 3 weeks ago said:
Great recipe thanks
jett2whit 3 months, 3 weeks ago said:
Mmmmm this has got to be good!
jenniferbyrdez 3 months, 3 weeks ago said:
Yeah baby.
pariscipes 3 months, 3 weeks ago said:
I love this traditional and so different recipe! Thank you so much for this great idea!
divaliscious 3 months, 3 weeks ago said:
Yeah baby!