Spaghetti All'aglio E Peperoncino Piccan
INGREDIENTS:
1 1/2 c Plain cornmeal 1 ts Butttermilk
1 ts Salt 2 Jalopeno peppers (chop fine)
3 ts Baking powder 2 c Sharp cheese - grated
1 c Cream style corn 1/2 c Chopped onion
2 Eggs or egg sub. 2/3 c Cooking oil
1 lg Bell pepper (chop fine) Few shakes garlic powder
1 1/2 c Plain cornmeal 1 ts Butttermilk
1 ts Salt 2 Jalopeno peppers (chop fine)
3 ts Baking powder 2 c Sharp cheese - grated
1 c Cream style corn 1/2 c Chopped onion
2 Eggs or egg sub. 2/3 c Cooking oil
1 lg Bell pepper (chop fine) Few shakes garlic powder
Contributed to the echo by: Karen Lamm Originally from: Mom Mexican Cornbread
Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2 the mixture into the pan. Put 1/2 of the grated cheese on top, then pour remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes at 350F. Cool for at least 30 minutes before cutting.
Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2 the mixture into the pan. Put 1/2 of the grated cheese on top, then pour remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes at 350F. Cool for at least 30 minutes before cutting.