Mexican Cornbread (sandy) Recipe
Yield: 1 PanRecipe by luhu.jp
Ingredients:
1 cup: Wholewheat flour,
1 cup: Stoneground cornmeal,
3 T: Rounded, low sodium baking
Powder.,
1/2 tsp: Sea salt,
1 tsp: Chili powder,
2: Eggs beaten,
1/2 cup: Milk,
1/2 cup: Unrefined corn germ oil,
1/4 cup: Finely chopped onion,
1/4 cup: Finely chopped green bell,
Pepper,
2: Jalapeno peppers, finely
Chopped.,
Directions:
Stir the flour, meal, baking powder, salt and chili powder together
in a large bowl. Add the eggs, milk, oil, onion and peppers. Beat
all ingredients together about 1 minute. Pour into an oiled 8x8 pan.
Bake about 20 minutes at 425 degrees.
Source: "THE NATURAL FARMS COOKBOOK", Deaf Smith Organic Farms, 1978
Source from luhu.jp
in a large bowl. Add the eggs, milk, oil, onion and peppers. Beat
all ingredients together about 1 minute. Pour into an oiled 8x8 pan.
Bake about 20 minutes at 425 degrees.
Source: "THE NATURAL FARMS COOKBOOK", Deaf Smith Organic Farms, 1978
Source from luhu.jp