TODAY'S RECIPE
Mexican Cornbread
1 Cup cornmeal, yellow or blue
1 Cup milk, sweet
½ teaspoon baking soda
½ Teaspoon salt
2 jalapeño peppers, finely chopped
1 (14 ounce) can creamed corn
2 eggs, well beaten
1 cup green onions, finely chopped
½ Lb cheddar cheese, grated
¼ cup olive oil
1. Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
2. Put the oil in a skillet and heat over medium heat until hot.
3. Pour over cornmeal mixture in bowl.
4. Stir fast to melt cheese.
5. Pour mixture into hot skillet and top with remaining cheese.
6. Bake at 350’ for 40 minutes.
This cornbread recipe goes good with the Mexican Pork Stew dish.
Enjoy,
Master Chef Vapor
What is "sweet" milk? Is that maybe vitamin D? Or some kind of canned milk?
Posted by: at February 19, 2007 8:36 PMEither condensed milk or regular milk can be used for this recipe.
Vapor
Posted by: Master Chef Vapor at February 19, 2007 11:50 PM