MEXICAN CORNBREAD 
1 1/2 c. self rising corn meal
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 c. sweet milk
1 can cream style corn
1 med. onion, chopped
1/2 lb. grated sharp cheese
1/4 c. cooking oil
1 sm. jar pimentos and 1 jalapeno pepper

Mix well. Add cheese, pimento, and jalapeno pepper (leave out seeds). Bake at 350 degrees for 45 minutes.

Can leave out pimento and pepper and put in celery and bell pepper.

 

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