Mexican Cornbread -- Quad-Cities Online Recipe Book
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Mexican Cornbread

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Ingredients

1 cup cornmeal
2 eggs
1 tablespoon bacon grease
1 teaspoon salt
3/4 cup buttermilk
1/2 teaspoon baking soda
1 cup cream-style corn
1 jar (6 ounces) jalapeno chiles, minced
2 cups grated Cheddar cheese

Instructions

Preheat oven to 400 degrees. Mix all ingredients, except for chiles and cheese. Pour half the batter into a greased 9x9-inch pan. Sprinkle minced chiles and grated cheese on batter layer. Then cover with remainder of batter. Bake at 400 degrees for 30 to 40 minutes.

Pat Euritt
Milan



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  Today is Monday, July 28, the 209th day of 2014. There are 156 days left in the year.

1864 -- 150 years ago: Port Byron passengers and mails will be transported by the Sterling and Rock Island railroad.
1889 -- 125 years ago: The congregation of the First Methodist church worshiped in Harper's theater, where construction work is being done at the church site.
1914 -- 100 years ago: Three-eye baseball for Moline was assured the Danville Franchise will be transferred to the Plow city.
1939 -- 75 years ago: Roseville Methodist Church is observing its 100th anniversary.
1964 -- 50 years ago: The last remaining unfinished portion of Interstate 80 between the Quad-Cities and Joliet will be opened to traffic by Aug 12.
1989 -- 25 years ago: Of all the highlights of the last 12 years, this is the greatest of all, said Dennis Hitchcock, producer director of Circa '21 Dinner Playhouse, as he torched the mortgage, clearing a $220,000 loan financing the downtown Rock Island theater's beginnings in 1977.




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