Mexican Corn Bread

Name: Mexican Corn Bread
Ingredients: 1% cups Plain corn meal; 2 eggs; 1 teaspoon salt; 3 teaspoons baking powder; 2/3 cups vegetable oil; 3 pods hot chili peppers (chopped); 1 can creamed corn; 1 cup grated sharp cheese

From Shallowford cookery, 1951

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 14. The excerpt below is the record exactly as published.

3 teaspoons baking powder Beat eggs. Blend in sour cream, oil and corn. Blend in corn meal, salt and baking powder. Pour into a well greased 8 in square pyrex dish or pan. ‘Bake at 375 degrees for about 30-45 minutes or until done. | Joy Copland 53 Mexican Corn Bread 1% cups Plain corn meal 2 eggs 1 teaspoon salt 3 teaspoons baking 2/3 cups vegetable oil powder 3 pods hot chili peppers 1 cup buttermilk (chopped) 1 can creamed corn 1 cup grated sharp cheese

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