Title: THE RECIPE FILE
 
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Appetizers, Salads and Breads:
Mexican Cornbread I

from River Road Recipes II...
A Second Helping


INGREDIENTS:
1/2 (4-ounce) can diced green chilies
1 (6-1/2-ounce) packet Mexican cornbread mix
3/4 cup milk
1 egg, slightly beaten
1 (8-1/2-ounce) can yellow cream style corn
1/2 cup chopped green onion
1 Tablespoon chopped bell pepper
1 cup grated sharp Cheddar Cheese
2 Tablespoons bacon drippings
TO PREPARE:

Rinse chilies under cool running water.  Dry between paper towels and set aside.  Put cornbread mix in a bowl.  Pour in milk and slightly beaten egg.  Add corn, onion, bell pepper, green chilies and cheese.  Place bacon drippings in a 9-inch square pan and heat in oven.  Stir half of the heated grease into cornbread mixture.  Pour batter into remaining hot grease in pan.  Bake in 400 degree oven for 30 minutes.  Let stay in pan for a few minutes before cutting.  If you like hot, spicy food, use the whole can of green chilies.  It is not necessary to butter this cornbread.  May be kept in refrigerator and reheated.

SERVES: 9 (3-inch) squares



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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