MEXICAN CORNBREAD 
3 c. self rising cornmeal
3 tbsp. sugar
1 tsp. salt
1 1/2 c. grated cheese
1 1/2 c. Wesson oil
1 lg. onion, chopped
1 1/2 c. sweet milk
3 country eggs, beaten
1 can cream style corn
1 jalepeno pepper

Mix all ingredients. Bake in 13 x 9 x 2 inch pan at 350 degrees for 30 to 40 minutes.

 

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