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From: mah@akguc.UUCP (m.a. hitchcock )
Newsgroups: net.cooks
Subject: Mexican Cornbread
Message-ID: <7228@akguc.UUCP>
Date: Wed, 19-Oct-83 16:26:39 EDT
Article-I.D.: akguc.7228
Posted: Wed Oct 19 16:26:39 1983
Date-Received: Thu, 20-Oct-83 20:21:09 EDT
Organization: Western Electric, Atlanta
Lines: 20

This is a great recipe for Mexican Cornbread.  Goes great with homemade
Chili.

                       Mexican Cornbread

1 1/2 cups self-rising cornmeal
3/4 cup cooking oil
2 eggs
1/2 cup onions, chopped
2 tablespoons green pepper, chopped
2 or 3 jalapaneo peppers, chopped
1 (8-oz) carton sour cream
1 small can cream style corn
1 small can pimentoes
1 cup grated Cheddar cheese

Mix all ingredients except cheese together.  Pour half of mixture in a
well-greased skillet.  (iron skillet if you have it.) Spread cheese
over mixture, then pour remaining batter on top.  Bake in 325 degree oven
for 1 1/2 hours, or until done.