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3rd Place in 2002 4-H Cornbread Cook-Off
Katie Cisco
Winchester, TN
Mrs. Brook Tevrucht 4-H Club
Mexican Cornbread
- 1 1/2 c. Martha White cornmeal
- 3 eggs, beaten
- 1 c. cream style corn
- 2/3 c. cooking oil
- 1 c. buttermilk
- 1 hot pepper, chopped
- 1/2 green pepper, chopped
- 1 c. greated cheddar cheese
Mix all ingredients together, except cheese. Pour 1/2 of batter into well-greased and floured cast iron skillet. Sprinkle cheese over top, then add remaining batter. Cook at 375 degrees until golden brown. Serves 10-12.
**Original (untested) recipe.