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chili-cheese cornbread

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Recipe Ingredients

3 eggs, slightly beaten
1 can (16oz) cream style corn
1 can (4oz) chopped green chilies, drained
1/2 cup mayonnaise
1/4 cup diced onion
2 cups shredded Cheddar cheese
2 cups buttermilk
3 cups self-rising cornmeal mix

Cooking Procedures

Combine eggs, corn, chilies, mayo, onion, cheese, and buttermilk in a large bowl; stir to blend. Add cornmeal mix; stirring just until moistened. Pour into greased 13x9x2 inch pan. Bake at 375 degrees F. for 40 to 45 minutes or until golden. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

RICE AND STRAWBERRY PUDDING 24 cup of rice, cooked and seasoned. 2 tblsp. butter substitute. 2 cups fresh strawberries or other fruit. 1 cup sugar. White of 1 egg. Cream butter and sugar. Add to it the fruit, crushed. Mix well and add the white of egg, beaten stiff. Put the rice in the middle of the dish and pour the mixture around it. Serve hot or cold. Mrs. S. S. Johnson. FAIRY PUDDING 2 coffee cups boiling water. 4 eggs. 5 tblsp. sugar. 1 pt. milk. 1/2 tumbler currant jel

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