MEXICAN CORN BREAD 
2 1/4 c. cornbread mix
3 tbsp. sugar
1/2 c. vegetable oil
3 eggs, beaten
1 (8 1/2 oz.) cream style corn
1 1/2 c. shredded longhorn cheese
1 lg. onion, grated
For hot: 1 can jalapenos sliced
for mild: 1 can diced green chilies

Combine ingredients, mix well. Heat well greased 13 x 9 x 2 pan in oven 3 minutes or until very hot. Pour batter in hot pan. Bake at 450 degrees for 20 minutes or until golden brown.

 

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