Mexican Cornbread

Mexican Cornbread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1½ to 2 cups self-rising cornmeal

  • 1 Tablespoon salt

  • 2 eggs

  • 1 large yellow onion, chopped

  • ¾ cup jalapeno peppers (Trappey's sliced) chopped

  • 2 15 ounce cans of whole kernel corn - drained and rinsed

  • 1½ to 2 cups sharp cheddar cheese - shredded

  • ½ cup oil

  • 1½ to 2 cups milk or buttermilk (buttermilk is best)

Directions

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.


Nutrition

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