Any good recipes for ';mexican cornbread';?

1 1/2 c Corn meal


8 oz Sour cream


1/2 c Chopped onion


2 tb Chopped bell pepper


2 Chopped jalapeno peppers;


-(up to 3)


1 c Cream style corn


1/3 c Oil


2 Eggs


1 c Mild or sharp cheddar


-cheese; grated





Mix all ingredients except cheese. Pour 1/2 or misture into greased


skillet. Sprinkle 1/2 or cheese over top. Add remaining corn meal mixture


and remaining cheese. Bake at 350 degrees until done--about 1 to 1 1/2


hours.Any good recipes for ';mexican cornbread';?
you can find the recipe on


www.foodnetwork.comAny good recipes for ';mexican cornbread';?
Scroll all the way to the bottom of this screen for several recipes to try:





http://www.cooks.com/rec/search?q=mexica鈥?/a>
Use Jiffy Mix, double the recipe substitute creamed corn for 1/2 of the liquid. Pour into a greased baking dish, I like a deep one. Let sit at room temp for 1/2 hour until it rises. pour Salsa over the top and poke in with a butter knife. Bake until dry in center
MEXICAN FRIED CORNBREAD





Mix your favorite cornbread recipe. Below is a recipe which can be used with good results.





2 cups cornmeal


1 1/2 cups milk


1 egg


1/4 cup of oil








add:





1 cup shredded Cheddar cheese


1 small onion, diced


2 tablespoons crushed red pepper


3 tablespoons sugar








Combine all these ingredients in a mixing bowl.


Add a small amount of oil to a skillet (I use an iron skillet).





Cook over medium to medium high heat on the stove. Drop large spoonfuls into the skillet, as you would pancakes, but smaller. Cook until both sides are brown, turning once.





OR








MEXICAN CORNBREAD





1 1/2 c. self-rising meal


1 c. buttermilk


1/2 c. chopped onion


1 c. cream style corn


Pinch of salt


2 eggs


1/4 c. grated cheddar cheese


1/2 c. chopped green pepper


1/2 c. oil


1 pkg. (6.5 oz.) Mexican cornbread mix





Mix ingredients and bake for 20 minutes at 425 degrees.





OR








CHIPOTLE MEXICAN CORNBREAD





2 boxes Jiffy Cornbread Mix


3 eggs


2/3 cup milk


1 6 oz can chipotle peppers drained


1 tablespoon pimento peppers


1 can cream corn


1 chopped white onion


1/2 cup vegetable or peanut oil


1 cup grated cheese, any kind





Combine all of the ingredients in a large mixing bowl. Let mixture rest for about 10 minutes or while oven is preheating to 450掳F.


Bake in a large pan for about 30 to 40 minutes. Great with chili or beans.





OR








MEXICAN CORNBREAD





1 1/2 c. corn meal, self-rising


3 eggs, beaten


1 c. buttermilk


1/2 c. Wesson oil


1 can Mexican canned corn





Combine all ingredients. Prepare pan by coating with oil. Bake in a 400 degree oven for 35 to 40 minutes until golden brown. Cornbread mix may be used instead of corn meal.





JM