Mic's Mexican Corn Bread

By davethibodeaux

Ingredients

• 1 can cream-style corn 8 1/4 oz
• 3/4 cup milk
• 1/3 cup cooking oil
• 2 eggs (beaten)
• 1/2 tsp baking soda (see note)
• 1/2 tsp salt - 1/2 tsp baking powder (see note)
• 1 tbs sugar (optional)
• 1 can green chilis (chopped) drained
• 3 jalapeno chilis (chopped)
• 1 3/4 cup corn meal
• 1 cup grated cheddar cheese
• 2 oz Piementos (drained)

Preparation

Step 1

Mix all ingredients together.

Bake @ 400 degrees in greased IRON SKILLET for 45 minutes.

NOTE: OMIT salt and baking powder if using self rising corn meal.