Here is a Mexican Cornbread recipe that I got from my grandmother. Mix all ingredients together. Pour into greased skillet or baking dish. Bake at 350 degrees until top turns light brown. This is a very simple recipe. I have tried it with both milk and sour cream. I prefer the milk. I use either of the two corns, which ever I have on hand at the time. The amount of pepper I adjust according to which type hot pepper I have. I have also used various kinds of cheese, all with good luck. I usually make mine in muffin pans for individual servings, although most everyone will have to have more than one (so make more than one batch). Posted to CHILE-HEADS DIGEST by email@example.com on Sep 27, 1999,
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|Serving Size: 1 Serving (1292g)|
|Recipe Makes: 1|
|Calories from Fat: 1653 (64%)|
|Amt Per Serving||% DV|
|Total Fat 183.7g||245 %|
|Saturated Fat 98.8g||494 %|
|Monounsaturated Fat 54.7g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 2481.5mg||764 %|
|Sodium 2651.4mg||91 %|
|Potassium 1870.1mg||49 %|
|Total Carbohydrate 147.9g||43 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 133.8g|
|Protein 108.4g||155 %|
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Calories per serving: 2598
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