The best delicious Cornbread-mexican And Plain recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cornbread-mexican And Plain recipe today!
Hello my friends, this Cornbread-mexican And Plain recipe will not disappoint, I promise! Made with simple ingredients, our Cornbread-mexican And Plain is amazingly delicious, and addictive, everyone will be asking for more Cornbread-mexican And Plain.
What Makes This Cornbread-mexican And Plain Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cornbread-mexican And Plain.
Ready to make this Cornbread-mexican And Plain Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 Eggs; beaten
1 c Milk
1/4 c Oil
1 1/2 c Corn meal
1 c All purpose flour
1 ts Baking powder
1/2 ts Salt
1/4 c Sugar
OPTIONAL
3/4 c Shredded cheddar cheese
1/4 c Chopped hot peppers
Here’s a recipe I use for cornbread–you can add peppers and cheese to make
it into Mexican or you can eat it plain; it’s always good. The recipe is
one I put together from several.
Preheat oven to 450. Combine all ingredients and mix well. Pour into an 8 x
9 square pan and bake 20 to 25 minutes for 6 to 8 servings; or pour into 12
muffin cups and bake for 15 to 20 minutes.
Note: I like to mix the corn bread without adding the peppers and pour 6
muffin cups with just the cheese/corn bread mixture. Then I add the peppers
for the other 6 muffin cups.
Yields
1 Servings
Leave a Reply