MEXICAN CORNBREAD 
2 slightly beaten eggs
1 c. sour cream
3/4 c. oil
1 can lg. cream style corn
1 1/2 c. self-rising cornmeal
1 c. chopped onion
2 jalapeno peppers
1 c. grated Cheddar cheese

Mix all ingredients together except cheese. Add 1/2 cup cheese to mixture. Pour onto hot greased 9 x 12 x 2 inch pan. Sprinkle remaining cheese on top. Bake 25 minutes in 450 degree oven.

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“MEXICAN CORNBREAD”

 

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