MEXICAN CORNBREAD 
1 1/2 c. self-rising meal
2 eggs
2/3 c. oil
1 sm. can cream corn
1 (8 oz.) sour cream
1 med. onion
2 jalapeno peppers, chopped
1 c. cheddar cheese

Put all ingredients except cheese in bowl and mix well. Use iron skillet greased well bottom and sides. Also put wax paper in bottom where it won't stick. Pour 1/2 batter in skillet, add 1/2 of cheese. Pour rest of batter and top with remaining cheese. Bake at 350 degrees for 45 minutes. Don't let cool in skillet.

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“MEXICAN CORNBREAD”

 

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