| QUICK MEXICAN CORNBREAD 1 c. self-rising flour 1/4 tsp. salt 1/4 tsp. red pepper 1/2 c. chopped onion 1/2 c. chopped green pepper 1/2 c. (2 oz.) shredded process American cheese 1/4 c. vegetable oil 1 c. milk 2 eggs, beaten 1 (8 3/4 oz.) can cream style corn Combine first three ingredients; add remaining ingredients, mixing well. Spoon into a greased 8 inch square baking pan. Bake at 450 degrees for 20 to 25 minutes or until golden. -- -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear. |
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Mexican Corn Bread
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