MEXICAN CORNBREAD 
1 c. corn meal
1 c. self rising flour
1/2 c. sugar
1/3 c. oil
1/2 c. chopped onion
1 c. grated colby cheese
1 c. cream style corn, yellow
1 c. sweet milk
2 eggs
2 lg. hot peppers, chopped

Dump all together in a big bowl and mix well. Bake in a large iron skillet (well greased) for about 30 minutes at 400 degrees.

Related recipe search

“MEXICAN CORNBREAD”

 

Recipe Index