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"The belly rules the mind."--Spanish Proverb

Mexican Cornbread II Recipe

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This recipe for Mexican Cornbread II is from St. Thomas the Apostle Catholic Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups Cornbread Mix or 3 Boxes Jiffy© Corn Muffin Mix
2 1/2 cups Milk
1/2 cup Salad Oil
3 Eggs
1 lg. Onion, chopped
2 Tbsp. Sugar
1 can Cream Style Corn
1/2 cup Hot Sliced Jalapeño Peppers
1 1/2 cup Grated Cheese, Colby or Cheddar or both
1/4 cup Cooked Crisp Bacon Crumbled
1/4 cup Pimientos, diced
1 Clove of Garlic
Directions:
Directions:
Blend ingredients in blender except for cornbread mix, 2 cups milk and corn. Put cornbread mix , milk and creamed corn into a large mixing bowl. Add blended mixture, mix well. Bake in muffin pans about half full or baking sheet with 1 1/2-in sides about the size of the bottom of a broiler pan. Bake in 425º oven for 20 - 30 minutes test with knife if done comes out clean.
Personal Notes:
Personal Notes:
Serve as muffins or cut in squares when done! This is so good and filling that you might serve with red pinto beans and a salad and be completely satisfied.

 

 

 

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