Mexican Corn Bread (rice) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Yellow cornmeal,
1/3 cup: All-purpose flour,
2 tbsp: Sugar,
1 tsp: Salt,
2 tsp: Baking powder,
1/2 tsp: Baking soda,
2: Eggs, beaten
1 cup: Buttermilk,
1/2 cup: Vegetable oil,
1 can: , (8-3/4 ounces) cream-style corn
1/3 cup: Chopped onion,
2 tbsp: Chopped green pepper,
1/2 cup: Shredded cheddar cheese,
Directions:
In a mixing bowl, combine first six ingredients. Combine remaining
ingredients; add to dry ingredients and stir only until moistened.
Pour into a greased 9-in. square baking pan or 1 0-in. heavy skillet.
Bake at 350! for 30-35 minutes, or until bread is golden brown and
tests done.
Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
ingredients; add to dry ingredients and stir only until moistened.
Pour into a greased 9-in. square baking pan or 1 0-in. heavy skillet.
Bake at 350! for 30-35 minutes, or until bread is golden brown and
tests done.
Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp