Corn Bread Mexicana
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Corn Bread Mexicana
  Corn    Bread  
Last updated 6/12/2012 1:17:52 AM. Recipe ID 48449. Report a problem with this recipe.
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      Title: Corn bread mexicana
 Categories: None
      Yield: 1 Servings
 
      4 tb Butter margarine, melted,
           -divided
    1/4 c  Finely diced onion
    1/2 c  Diced green chiles
      2 tb Diced pimento
      1 c  Whole kernel corn
  1 1/2 c  Yellow corn meal
    1/2 c  All purpose flour
      1 tb Baking powder
      1 ts Salt
    1/2 c  Shredded cheddar cheese
    2/3 c  Undiluted canned milk
    1/3 c  Water
      1    Egg, slightly beaten
 
  Pour 1 tablespoon butter into medium skillet, add onion, green chiles
  and pimento.
  
  Saute for 3 to 5 minutes, or until onion is tender. Add corn, cook
  for 1 minute. Combine corn meal, flour, baking powder, salt and
  cheddar cheese in medium bowl, mix well. Add milk mixture and sauteed
  vegetables to flour mixture; stir just until blended. Pour into
  greased 8 inch square pan. Bake in preheated 400 degree oven for 35
  to 40 minutes. Variation:
  
  Increase chese to 1 cup, milk to 1 cup and water to 1/3 cup. Pour
  into pan and bake as above. >From Albers corn meal box 




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Recipe ID 48449 (Apr 03, 2005)

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