Mexican Cornbread
Linda gibson
ingredients
- 1 cup corn meal
- 1 cup sifted flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/4 cup sugar
- 1/4 cup soft shortening (or oil)
- 1 cup milk
- 1 egg
- 3/4 cup sour cream (optional)
- 1/2 cup whole corn kernals
- 1-2 jalepeño peppers, chopped
directions
Mix together dry ingredients. Add shortening, milk, egg and sour cream. Add corn and chopped peppers. Pour into 8 inch square pan or cast iron skillet. Bake in 400° oven for 25 minutes.
Source: Linda gibson
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