Home Cooking Recipes
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Mexican Cornbread
Chef:  Missy Malone - Carl Junction, MO          Category:  Breads

Ingredients:
1 cup flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
6 tablespoons picante sauce
1/2 cup butter or margarine, melted, cool.











Directions: Combine flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add remaining ingredients. Stir to blend. Pour into well-greased 8 inch square pan and bake at 425°F for 25 to 30 minutes. Serves 6.

Notes: For a little variety, you can pour 1/2 the batter into the dish and top with slices of regular or Mexican style processed American cheese and then pour the rest of the batter over the cheese and bake as directed above.

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