Recipe - Cornbread-Mexican And Plain

2 Eggs; beaten
1 cup Milk
One fourth cup Oil
1 One half cup Corn meal
1 cup All purpose flour
1 teaspoon Baking powder
One half teaspoon Salt
One fourth cup Sugar

OPTIONAL
Three fourths cup Shredded cheddar cheese
One fourth cup Chopped hot peppers

Here's a recipe I use for cornbreadyou 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.

Posted to EATL Digest by Sue Plumley splumley@CITYNET.NET on Dec 18,
1997