MEXICAN CORN BREAD 
3 c. self rising corn meal
3 tbsp. sugar
1 tsp. salt
1 lg. onion, chopped fine
1 can cream style corn
1 1/2 c. grated Cheddar cheese
1 c. oil
1 1/2 c. sweet milk
3 eggs
2 pickled jalapeno peppers, chopped

Mix all ingredients. Bake at 400 degrees for 45 minutes. May be frozen uncooked.

 

Recipe Index