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

 

 

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Categories: Bread; Breads; Corn; Mexican; Rice


The History of Recipes

It is possible to trace the history of written recipes far back into the far past, at least as far back into recorded history as the Egyptians, and maybe even further. In practice though, mostly, these early records were just primitive hieroglyphic or cunieform instructions for food preparation.

As we move on, we find a couple of interesting books from the 1300s - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that appears on menues today, but instead recipes for the types of meals enjoyed by the rich and wealthy people of the time.

By the time we get to the 1900s, cookbooks are in great demand, due to increased literacy, leisure time and being a little richer.

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

 


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