Mexican Corn Bread

Ingredients
Weight
Measure
Directions
large eggs
1 lb. 5 oz.
12

Beat eggs and mix with sour cream, oil and corn.

Combine cornmeal, baking powder, baking soda, salt, bell peppers, jalapeno peppers, and cheese. Stir to mix. Add to creamed mixture and blend until well-combined.

Portion 2 1/2 lbs. batter into each greased 9x5-inch loaf pan.

Bake in 350 degree F. oven about 50 minutes or until tests done.

 

 

 
sour cream
3 lbs.
1 1/2qts.
vegetable oil
24 oz.
3 cups
cream style corn
3 lbs.
1 1/2 qts.
yellow cornmeal
3 1/2 lbs.
2 1/4 qts.
baking powder
1 3/4 oz.
6 Tbsp.
baking soda 1/2 oz. 1 Tbsp
salt
1/2 oz.
1 Tbsp.
green bell peppers, chopped
6 oz.
1 cup
jalapeno peppers, seeded and chopped
4 1/2 oz.
9
sharp cheddar cheese, shredded
1 1/2 lbs.
1 1/2 qts.
  
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