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Mexican Corn Bread
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Add a green salad and you have a meal


  • 1-1/2 cups (350 ml) self-rising cornmeal
  • 1-1/2 cups (350 ml) self-rising flour
  • 1 can cream style corn
  • 3/4 cup (175 ml) milk, more or less for pourable batter
  • 1 green pepper, diced
  • 1 small onion, chopped
  • 2 tbsp (30 ml) oil
  • 1 cup (225 ml) cheddar cheese, grated
  • 1 or more jalapeno peppers, chopped fine
  • 2 eggs
  • 1 lb (.5 kg). ground meat
  • Preheat over to 350 degrees (175 C.).
  • Mix cornmeal, flour, cream style corn, eggs, milk together.
  • Brown ground meat, just before done add onion, green pepper, jalapeno pepper.
  • Saute until vegetables or tender.
  • Put about 2 tbsp (30 ml). of oil into a large cast iron skillet or comparable size pan.
  • Pour in half of batter.
  • Top with meat mixture.
  • Top with cheese.
  • Pour the other half of batter on top.
  • Bake until done.

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