MEXICAN CORNBREAD 
1 1/2 c. self-rising meal
3 tbsp. flour
1 can cream style corn
3/4 c. vegetable oil
2 eggs
1 c. sour cream
3 tbsp. chopped jalapeno pepper
3 tbsp. chopped onion

Mix well all ingredients, pour into a well-greased skillet. Bake at 350 to 400 degrees for 40 minutes or until done.

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“MEXICAN CORNBREAD”

 

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