HOT MEXICAN CORNBREAD 
2 c. sweet (or butter) milk
1 lg. onion (chopped)
3 c. self-rising cornmeal
1/2 c. corn oil
3 tbsp. sugar
1 lg. can cream style corn
1 1/2 c. grated cheese
1/2 can (or 3 oz.) jalapeno pepper (chopped)
3 eggs

Mix ingredients. Pour into greased pan. Bake at 425 degrees for 30-40 minutes.

 

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