MEXICAN CORNBREAD 
3 c. self-rising flour
1 tbsp. salt
1 1/2 c. grated sharp cheddar cheese
3/4 c. Wesson oil
1 1/2 c. sweet milk
1 lg. onion, chopped
3 eggs, beaten
1 (#2) can cream style corn
2 jalapeno peppers (Old El Paso brand)

Mix together and bake in 2 pans for 30 to 40 minutes at 400 degrees. Can be frozen.

 

Recipe Index