MEXICAN CORN BREAD 
3 c. self-rising corn meal
3 tbsp. sugar
1 tsp. salt
1 1/2 c. grated cheese
1 1/2 c. Wesson oil
1 lg. chopped onion
1 1/2 c. sweet milk
3 eggs, beaten
1 can cream style corn
2 jalapeno peppers (El Paso chili pepper)

Bake in 2 pans about 30-40 minutes at 400 degrees. (To half recipe use 2 eggs, 1 medium onion and 1/2 rest of ingredients.)

 

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