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Mexican Cornbread

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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)

Details

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.

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