Mexican cornbread #2

Yield: 8 servings

Measure Ingredient
1½ cup Plain cornmeal
1 teaspoon Salt
3 teaspoons Baking powder
1 cup Cream style corn
2 \N Eggs or egg sub.
1 large Bell pepper (chop fine)
1 teaspoon Butttermilk
2 \N Jalopeno peppers (chop fine)
2 cups Sharp cheese - grated
½ cup Chopped onion
⅔ cup Cooking oil
\N \N Few shakes garlic powder

Contributed to the echo by: Karen Lamm Originally from: Mom Mexican Cornbread

Mix all ingredients except cheese. Heat greased iron skillet and pour ½ the mixture into the pan. Put ½ of the grated cheese on top, then pour remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes at 350F. Cool for at least 30 minutes before cutting.

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