Mexican Cornbread

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Mexican Cornbread

 

Time: 50 minutes (20 min prep, 30 min cooking)

Makes: 16 servings or 2 pones

 

3 cups self rising cornmeal mix

3 tablespoons sugar

3 eggs

1 1/2 cups milk

6 pickled jalapeno peppers, diced,with a little juice

1 large diced onion

1 can creamed corn

1 1/2 cups shredded cheddar cheese

1 cup oil

 

1. Set oven 425F degrees.

2. Put 3 tablespoons each of Crisco into 2 iron skillets.

3. Place them into the oven as it is pre-heating.

4. Mix all ingredients together and divide batter equally between HOT skillets.

5. Bake for 30 minutes or until brown.

6. Remove from pans to cool.

7. Note: This can be baked in two 8 X 8 glass or metal pans or one 9 X 13 pan.

8. It is important to have these pans hot before pouring in batter.

 

 

 

 

 

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