[The Little Link's Cookbook] Page: 8
[26] p. : ill. ; 28 cm.View a full description of this pamphlet.
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CORN BREAD (Mexico)
Why I Chose This Particular Recipe
Because the corn bread from Mexico is good and it has
lots of butter.
Ingredients:
1 can Cream-style corn
1 cup Corn (medium)
1/2 cup Milk
1/4 cup Salad oil
1/2 tsp Baking soda
1/2 tsp Salt
1 cup Cheese (grated)
1/3 cup Jalapefio peppers (chopped)
Mix:
Corn, corn meal, milk, oil, soda and salt.
Spread half of the mixture into greased 8 x 10" baking
pan. Add layer of cheese and peppers. Spread with
other half of mixture. Sprinkle with remaining cheese.Bake at 350" for 45 minutes
Yields: 10 servings
Liz Chavarria
Mexican Recipes
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Links, Inc. San Antonio Chapter. [The Little Link's Cookbook], pamphlet, 1996~; (https://texashistory.unt.edu/ark:/67531/metapth306858/m1/10/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting UT San Antonio Libraries Special Collections.