Mexican cornbread #04

8 Servings

Ingredients

Quantity Ingredient
1 cup Cornmeal
⅓ cup Flour
1 teaspoon Salt
2 teaspoons Baking powder
½ teaspoon Baking soda
2 Eggs; beaten
1 cup Buttermilk
½ cup Oil
1 can Cream-style corn
½ cup Chopped onion

Directions

Combine first 5 ingredients in large mixing bowl; mix. Combine remaining ingredients in small mixing bowl; mix. Add to dry ingredients and stir only until moist. Pour into a skillet. Bake at 350 degrees for 30 minutes.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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