MEXICAN CORNBREAD 
1 1/2 c. self rising cornmeal
3 eggs
1/2 c. Wesson oil
1 c. grated cheese
1 sm. can cream corn
1 1/2 c. chopped onion
6 or more jalapeno peppers, chopped
Pinch of salt

Mix in order; bake at 400 degrees until brown.

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“MEXICAN CORNBREAD”

 

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