MSGID: 1:396/45.0 6744dcb6   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Moist Mexican Cornbread   
    Categories: Vegetables, Cheese, Beef, Chilies, Dairy   
         Yield: 10 servings   
       
         2 lg Eggs; room temp   
         1 c  Sour cream   
       2/3 c  Canola oil   
     1 1/2 c  Cornmeal   
       1/4 c  A-P flour   
     2 1/4 ts Baking powder   
       3/4 ts Salt   
         4 oz Chopped green chilies;   
              - drained   
         2 tb Chopped bell pepper   
         2 tb Chopped onion   
         2 tb Chopped pimientos   
         1 lb Ground beef; cooked,   
              - drained   
     1 1/2 c  Shredded Cheddar cheese   
       
     In a bowl, combine the eggs, sour cream and oil. In   
     another bowl, combine the cornmeal, flour, baking powder   
     and salt; fold in the chiles, green pepper, onion and   
     pimientos. Add the egg mixture; mix well.   
        
     Pour half into greased 13" X 9" baking dish. Top with   
     beef. Sprinkle with 1/2 cup cheddar cheese. Spoon   
     remaining cornmeal mixture over top. Sprinkle with   
     remaining 1 cup cheese. Bake @ 350ºF/175ºC until a   
     toothpick comes out clean, about 30 minutes.   
        
     Elizabeth Sanders, Obion, Tennessee   
        
     Makes: 10 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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