MEXICAN CORNBREAD 
1 1/2 c. cornmeal
1 c. cream corn
1 c. sharp cheese
2/3 c. salad oil
2 jalapeno peppers, chopped fine
2 tbsp. bell pepper, chopped fine
1 (8 oz.) box sour cream
2 eggs
1 tsp. salt
3 tsp. baking powder

Mix all ingredients together except cheese. Pour half in well greased skillet. Put half of cheese on top. Pour rest of mix and top with cheese. Bake 35 to 40 minutes at 350 degrees. Can add cooked sausage or ground meat, if desired.

 

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