Easy Mexican Corn Bread Recipe



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   Recipe from the first lady in 1975, Mrs. Gerald Ford and a Recipe from the Vice Presidents wife in 1975, Mrs. Nelson Rockefeller.

Enjoy recipes from an old cookbook made years ago from a rural community plus a recipe from the White House during that time.

Easy Mexican Corn Bread Recipe


Mexican Corn Bread Recipe

   Ingredients required
1 cup yellow cornmeal
1 cup cream style corn
1/3 cup shortening
2 eggs
1 small can (or 3 jalapeno peppers) dark green
2/3 cup buttermilk
1/2 teaspoons soda
1/2 teaspoon salt
1 cup sharp cheddar cheese, grated

Preheat oven 375 degrees

Instructions for Mexican Corn Bread Recipe

   Pour one half mixture in hot grease skillet. Put on cheddar cheese, add finely chopped peppers. Pour on remainder of mix. Bake 30 to 40 minutes. Serves 6.

List of Bread Muffin Recipes

Applesauce Bread
Banana Bread
Banana Nut Bread
Blueberry Tea Cake
Brown Bread
Carrot Bread
Cranberry Bread
Date-nut Bread
Irish Soda Bread
Mexican Corn Bread
Oat Flavor Bread
Orange Nut Bread
Overnight Coffee Loaves
Portuguese Sweet Bread
Pumpkin Bread
Toastburger
Three 'C' Bread
Whole Wheat Molasses Bread
Zucchini Bread

Baking Abbreviations
tsp. - teaspoon
Tbsp. - tablespoon
C. - cup
pt. - pint
qt. - quart
pk. - peck
bu. - bushel
oz. - ounce, ounces
lb. - pound, pounds
sq. - square
min. - minute, minutes
hr. - hour, hours
mod. - moderate, moderately
doz. - dozen
Simplified Measures
dash - less than 1/8 teaspoon
3 teaspoons = 1 tablespoon
16 tablespoon = 1 cup
1 cup = 1/2 pint
2 cups = 1 pint
2 pints (4 cups) = 1 quart
4 quarts(liquid) = 1 gallon
8 quarts(solid) = 1 peck
4 pecks = 1 bushel
16 ounces = 1 pound
2 tablespoon = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
14 tablespoons = 7/8 cup