MEXICAN CORN BREAD 
1 1/2 c. yellow cornmeal
1 tsp. salt
2/3 c. cooking oil
3 tsp. chopped jalapeno peppers
1 c. grated cheese
3 tsp. baking powder
1 lg. onion, chopped
2 eggs
1 c. buttermilk
1 can cream style corn
(I usually add ham chips or crumbled bacon)

(Can take 1 cup sweet milk and stir in 1 tablespoon vinegar or lemon juice. Let stand a few minutes and stir).

Mix all ingredients - pour in greased pan. Bake 45 minutes at 350 degrees.

 

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