Quick Mexican Cornbread Recipe

  Mexican Bread

1(8 3/4 oz.) can white cream-style corn
2 or 3 jalapenos, seeded and chopped
1/4 cup vegetable oil
1 cup self-rising cornmeal
1 cup milk
1/2 cup chopped onion
2 eggs, beaten
1/4 tsp. salt
1/2 cup shredded American cheese

Preheat oven to 450 degrees F. Heat the vegetable oil in a 8-inch square baking pan in the oven. Combine cornmeal, milk, onions and jalapeno peppers, mixing well. Add the eggs, salt, shredded cheese and corn, stirring until well blended. Add the hot oil to the mixture and stir well. Spoon mixture into the hot oiled pan and bake at 450 degrees F. for 20 to 25 minutes or until golden brown. Serve warm.

Quick Mexican Cornbread

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