MEXICAN CORNBREAD 
1 c. cornmeal
1 c. onion, chopped
1 garlic button
1 c. sweet milk
2 eggs
1/2 stick butter, melted
1 can cream style corn
1 hot pepper, chopped
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. cheese, grated

Combining all ingredients, except cheese, pour half the mixture in iron skillet and sprinkle with cheese. Then pour remaining batter on top and bake for 50 minutes at 350 degrees.

(Mix all dry ingredients first, then add milk and beaten eggs, then rest of ingredients.)

 

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