MEXICAN CORNBREAD 
1 1/2 c. milk
3 eggs
1 1/2 c. grated cheddar cheese
1 can cream-style corn
1/2 c. oil
3 c. meal
3 tbsp. sugar
1 tsp. salt
1 lg. onion, chopped
2 jalapeno peppers

Mix well and pour into well-greased 9 x 12 inch pan. Bake 40 to 50 minutes at 425 degrees.

 

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