MEXICAN CORNBREAD 
1 1/2 c. meal
1/4 c. flour
1 egg
1 sm. onion, chopped
2/3 c. oil or grease
1/2 c. buttermilk
3 chopped jalapeno peppers
1 can cream style corn
1 c. grated cheddar cheese
1/2 c. water
Some sweet milk

Mix all together except cheese. Pour half of mixture in greased deep 10 inch skillet. Sprinkle with half of the cheese. Add remaining batter. Top with remaining cheese. Bake in preheated 350 degree oven for 40-45 minutes. Yields 10 servings.

Related recipe search

“MEXICAN CORNBREAD”

 

Recipe Index