Mexican cornbread

0 likes 0 comments Recipe by Judy Walton

Ingredients

3 cups self-rising cornmeal mix 1 med. Onion, grated 1 cup shredded sharp cheddar cheese ½ cup sugar 1 ¼ cups milk 2 large eggs ¾ cup cream-style corn 4 medium banana peppers, seeded and diced or 1 jalapeno pepper

Directions

1. Preheat oven to 350. Grease an 8 inch square baking pan. In a large bowl, combine cornmeal mix, onion, cheese, and sugar. Stir in milk, eggs, corn and peppers. Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean. Cut into squares to serve.

side dishes, breads December 08, 2013 02:13