MEXICAN CORNBREAD 
1 1/2 c. self-rising meal
1 c. cream style corn
1/2 c. finely chopped onion
2 tbsp. bell pepper, chopped
2 jalapeno peppers, chopped
2/3 c. cooking oil
1 (8 oz.) carton sour cream
1-2 eggs
1 c. grated cheese
Small jar pimentos

Mix everything together (except cheese). Grease pan well and heat. Pour half of mixture in pan. Sprinkle half of cheese over mixture and pour remaining mixture in. Top with the other half of cheese. Bake in moderate oven, 30-45 minutes or until done.

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“MEXICAN CORNBREAD”

 

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