MEXICAN CORNBREAD 
1 1/2 c. yellow cornmeal
1 tsp. salt
2/3 c. oil
1 c. sour cream
1 can cream style corn
1 c. grated cheddar or American cheese
3 tsp. baking powder
2 eggs, slightly beaten
1/2 onion, diced
1 minced jalapeno pepper, if desired

Heat and great a 9 x 13 inch pan or baking dish with bacon drippings or oil. Mix all ingredients except cheese. Put half of the batter in the pan. Sprinkle half of cheese over this and add remaining batter and then top with remaining cheese. Bake 45 minutes at 350 degrees. Cut into squares to serve.

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