Mexican Corn Bread (Rice) Recipe

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


Servings: 1 servings

 

 

Mexican Corn Bread (Rice) Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Corn; Mexican; Rice


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Transcribed cooking instructions as an idea can be found far back into ancient history, in truth as far back as the Egyptians, and quite possibly further than that. In practice though, these, old records were just primitive hieroglyphic or cunieform instructions for preparing meals.

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Over the succeeding few hundred years, the rich and powerful families of the West tried to offer the best banquets, and as a consequence, the best cooks and their recipe collections were at a premium. However, it was during the 19th century that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them.

The TV revolution gave us celebrity TV chefs and the spin-off recipe books.

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We hope you enjoy this Mexican Corn Bread (Rice) recipe.

 


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