Mexican Cornbread

By kimmie12

Ingredients

• 1 1/2 to 2 cups self-rising cornmeal
• 1 Tablespoon salt
• 2 eggs
• 1 large yellow onion, chopped
• 3/4 cup jalapeno peppers (Trappey's sliced) chopped
• 2 15 ounce cans of whole kernel corn - drained and rinsed
• 1 1/2 to 2 cups sharp cheddar cheese - shredded
• 1/2 cup oil
• 1 1/2 to 2 cups milk or buttermilk (buttermilk is best)

Preparation

Step 1

Mix all ingredients together and bake at 425 degrees for 25 minutes in a seasoned skillet or muffin pan.

HINT:

Sprinkle cheddar cheese on top.