MEXICAN CORN BREAD 
3/4 c. grated cheese
1 lg. onion, chopped
1/2 can cream style corn
1/2 jalapeno (hot) pepper, chopped
1 1/2 c. self-rising meal
1 egg
1 1/2 c. buttermilk
1 tbsp. sugar
1 c. Crisco oil

Mix all ingredients together and pour into greased skillet. Bake at 450 degrees until browned. Let bread cool 30 minutes before cutting.

 

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