MEXICAN CORNBREAD 
1/2 c. cornmeal
1 c. cream style corn
1 c. sour cream
1/2 c. oil
2 c. grated cheese
2 eggs
3 tsp. baking powder
1 tsp. salt
4 diced jalapeno peppers

Mix all ingredients except one cup of cheese. Pour into hot, well greased iron skillet. Sprinkle cheese on top and bake for 40 minutes in preheated 350 degree oven.

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“MEXICAN CORNBREAD”

 

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