MEXICAN CORNBREAD 
1 c. yellow corn meal
2 eggs, well beaten
1 c. sweet milk
1/2 tsp. baking soda
3/4 tsp. salt
1 lg. can yellow cream style corn
1/2 c. oil

Mix and set aside. 1 lg. onion, finely chopped 1/2 lb. rat cheese, grated 4 jalapeno peppers, cut

Grease large black skillet. Heat. Sprinkle a very thin layer of corn meal in skillet and brown lightly. Pour 1/2 batter in skillet. Sprinkle in cheese, meat, onion and peppers. Pour remaining batter on top. Bake at 350 degrees for 45 to 50 minutes. Cool and cut.

 

Recipe Index