MEXICAN CORNBREAD 
1 c. buttermilk
1/2 tsp. baking soda
2 eggs
1 c. grated cheddar cheese
1/2 c. oil
1 c. cornmeal
1/2 tsp. salt
1 sm. can cream style corn
3 jalapeno peppers, chopped

Mix and pour into 10" ungreased iron skillet. Preheat oven to 350 degrees. Bake 30 to 40 minutes. Remove from oven and let cool 30 minutes before removing from pan.

 

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