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Mexican Cornbread


3 cups self-rising cornmeal or cornmeal mix
1 cup cream-style corn
1/4 cup chopped chili peppers, canned
2 1/2 cups milk
1/2 cup shortening
4 slices bacon, fried crisp and crumbled
3 beaten eggs
1 large onion, chopped
1/4 cup chopped pimento
2 teaspoons sugar
1 1/2 cups grated cheese
1 teaspoon garlic powder

Mix all ingredients well, except cheese. Batter will be thin. Pour into greased pan. Sprinkle with grated cheese. Bake at 400 degrees F. for 35 minutes. Store in refrigerator.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.