MEXICAN CORN BREAD 
1 c. cornmeal
1/2 c. flour
1 tsp. salt
1/2 tsp. baking soda
1 sm. can cream style corn
1/3 c. salad oil
3/4 c. buttermilk
2 eggs
2 c. grated cheese (sharp)
2 or 3 Jalapeno peppers, chopped
1 med. onion, chopped

Mix all ingredients and place in greased pan. Bake at 350 degrees for 20 to 30 minutes.

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