MEXICAN CORNBREAD 
1 1/2 c. cornmeal
1 c. cream style corn
1 c. sour cream
2/3 c. salad oil
2 eggs
3 tsp. baking powder (omit if self-rising)
1 tsp. salt (omit if self-rising)
2 jalapeno peppers, chopped
2 tbsp. minced bell pepper
1 c. grated sharp cheese

Mix in order listed but do not mix cheese. Pour half of mixture in a hot greased pan (iron skillet). Sprinkle 1/2 of cheese over this. Add remaining mix. Cover with cheese. Bake at 350 degrees for 35-40 minutes.

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“MEXICAN CORNBREAD”

 

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