MEXICAN CORNBREAD 
1 1/2 c. cornmeal mix
1/4 tsp. baking soda
3 eggs
1/2 c. Crisco oil
1 c. buttermilk
1 c. cream style corn
2 jalapeno peppers, chopped
1/2 c. chopped onion
1 c. grated cheese

Beat eggs, add oil. Mix all dry ingredients and add to egg mixture. Mix well and add peppers, onion and corn. Grease 8x8 inch pan. Pour in half of mixture and put cheese on top of mixture. Pour in remaining mixture. Bake at 350 degrees for 55-60 minutes until golden brown.

 

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