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Full Online Book HomeLearning KitchenBread - Corn Bread - Mexican Corn Bread
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Bread - Corn Bread -  Mexican Corn Bread Post by :TeriC Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1195

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Bread - Corn Bread - Mexican Corn Bread

1 1/2 cups self-rising flour
1 (14 oz.) can creamed corn
1 1/2 cups minced onions
1 1/2 cups grated cheese
3 eggs
1/2 cup oil
1 tsp. salt
3 Tblsp. hot sauce


Combine all ingredients. Bake at 375 degrees for 25 minutes.
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1 tbsp vegetable oil + 1/4 cup 1 cup fresh sweet corn kernels -- from -- 1 small ear 1 1/2 cups milk 1 1/2 tsp salt 1/4 cup red bell pepper -- minced 2 tbsp fresh jalapeno -- minced & -- seeded 2 tbsp sugar 1 cup yellow cornmeal 1 cup all-purpose flour 2 tsp baking powder 2 lg eggs Preheat oven to 425°F. Grease a 12 mold muffin tin with 1 tbsp of vegetable oil (or a bread pan). In a large saucepan over medium-high heat, combine 1 cup of the milk, the corn, and 1/2 tsp of the
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1 cup low-fat buttermilk 1/2 teaspoon baking soda 1 cup self-rising cornmeal 1/4 cup flour 1/4 cup whole kernel corn, drained 2 teaspoons canola oil Spray an 8-inch cast iron skillet with nonstick cooking spray. Heat the skillet at 450 degrees for 5 minutes. Mix the buttermilk and baking soda in a bowl. Add the cornmeal and flour, stirring until mixed. Stir in the corn and canola oil. Spoon into the prepared skillet. Bake at 450 degrees for 20-25 minutes or until golden brown. Remove from oven and invert onto serving plate. 8 servings PER SERVING: Calories 75, Carbohydrate 12.5 g,
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