Cornbread was enjoyed by the Indians of the Americas long before the first Europeans found their way to these shores. Often it was a simple fare of stone ground corn and water. With time it evolved and became gentrified with the inclusion of sugars and pastry flour. Today many variations abound. Among the heartiest is a Mexican version which includes peppers, onion, whole corn and cheese. Use whole wheat flour and it is a hearty breakfast or lunch on the go. It also makes a sensational side for Cinco de Mayo or any old soup and salad supper.
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