Mexican Cornbread

By á-2663

Ingredients

• 3 cups self-rising cornmeal mix
• 1 medium onion, grated
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup sugar
• 1 1/4 cups milk
• 2 large eggs
• 3/4 cream-style corn
• 7 medium banana peppers, seeded and diced, or 2 or 3 jalapeno peppers

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees. Grease an 8 inch square baking pan.

In a large bowl, combine cornmeal mix, onion, cheese, and sugar. Stir in milk, eggs, corn and peppers. Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean. Cut into squares to serve.