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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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MEXICAN RICE DRESSING This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Martinez Estate in Mansfield, Texas in 1994. Ingredients:
1-1/4 cups cornmeal |
1 teaspoon salt |
3/4 teaspoon baking soda |
1-1/4 cup milk |
3 eggs beaten |
1/3 cup vegetable oil |
2-1/2 cups cooked rice |
16 ounce can cream style corn |
8 ounce cream style corn |
3/4 cup chopped white onion |
3 tablespoons finely chopped jalapeno pepper |
additional cornmeal |
2 cups shredded cheddar cheese |
Directions:
1. Combine 1-1/4 cup cornmeal, salt and baking soda in mixing bowl then mix well.
2. Add milk and next seven ingredients then stir until blended.
3. Pour into a greased rectangular pan sprinkled with additional cornmeal.
4. Bake uncovered at 350 for 55 minutes.
5. Sprinkle cheese evenly over top and bake 5 minutes longer.
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