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March 2010


Mexican Corn Bread (Missouri’s Own)

(This recipe is posted at the request of Mr. Jerry Guest.  Sorry it took so long, dad)

Mexican Corn Bread

(B. Hill’s original recipe)

  • cup Quaker or Aunt Jemima Yellow Corn Meal
  • cup all-purpose flour
  • tablespoons sugar
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • cup milk
  • large egg, beaten
  • 1/4 cup vegetable oil
  • 1 lb. ground meat (browned with onions and drained)
  • 8 oz. sour cream
  • 8 oz. cream cheese (soften) or (in tub)
  • 1 cup American cheese (grated)
  • 1 cup Cheddar Cheese (grated)
  • 1/2 cup green chiles
  • 1 can cream con
  • (can use chipped ham or crisp fried bacon)

    Add ingredients to bowl in order, one at a time.  Stir to mix after adding each new ingredient. 

    Bake in a greased pan 1 hr at 350 degrees or until golden brown.

    (This recipe can be changed in so many ways to suit your taste: add jalapenoes, whole kernel corn, etc.)

    One comment on “Mexican Corn Bread (Missouri’s Own)

    1. Oh my gosh…that sounds DIVINE. Must try it. Thanks for posting the recipe!!

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