MEXICAN CORNBREAD 
3 c. self-rising cornmeal
3 tbsp. sugar
1 tsp. salt
1 1/2 c. grated mild cheese
1/2 c. oil
1 1/2 c. milk
1 lg. onion, grated or chopped
3 eggs
1 (#1) can cream style corn
2 hot or mild peppers

Mix well and bake in 9x13 greased pan, 400 degree oven, until brown, about 35 minutes.

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“MEXICAN CORNBREAD”

 

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