MEXICAN CORNBREAD 
1 c. yellow corn meal
3/4 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1/2 c. oil
1 med. onion, chopped
2 eggs
1 sm. (8 oz.) can creamed corn
1 1/2 green jalapeno peppers, chopped
8-10 slices Velveeta cheese slices

Mix all ingredients except cheese. Pour into large hot greased cast-iron skillet or 9x13 inch greased pan. Now lay cheese slices on top of batter and with back of spoon. Press into batter. Bake 25 minutes at 425 degrees. Serves 4 to 6.

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