Mexican Corn Bread
Be the first to rate this recipe
A mexican take on mexican corn bread, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 medium jalapeno peppers, seeded and chopped
- 1 box Jiffy corn muffin mix
- 1 1/2 c. shredded Cheddar cheese
- 1 large onion, chopped
- 3 eggs, slightly beaten
- 2 1/2 c. milk
- 1 1/2 c. self-rising corn meal
- 1 (8 oz.) can creamed corn
- 1/2 c. vegetable oil
Method
Combine ingredients in a large bowl.
Pour into greased 9 x 13-inch pan and bake at 400° for 40 minutes or until done.
Rate:
