| |
Mexican Cornbread
1 1/2 cups
yellow cornmeal
3/4 teaspoon soda
2 eggs, beaten
1 teaspoon salt
1 can (16 oz) cream style corn
1 cup milk
1/2 cup canola oil (1 teaspoon goes in skillet)
6-8 jalapeno peppers, chopped
1 large onion, chopped
2 cups cheddar cheese, grated
Preheat oven to 350 degrees. Blend the first seven
ingredients together in a bowl. Pour half of mixture in
heated skillet. Sprinkle on peppers, onion and cheese. Pour
on remaining batter. One pound ground meat can be cooked and
drained and added with the peppers, onion, and cheese. Bake
1 hour at 350 degrees.
|
|
