Mexican Cornbread
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A mexican take on mexican cornbread, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 pkg. Mexican cornbread mix
- 1 1/2 c. sharp cheese, grated
- 1 (15 oz.) can creamed corn
- 1 onion, chopped
- 1/4 c. oil
- 1 Tbsp. sugar
- 1/2 bell pepper, chopped
- 3 eggs
- 1 c. buttermilk
- 4 jalapeno peppers, chopped
Method
Preheat oven to 350°.
Mix and bake at 350° in cookie sheet for about 30 minutes or until done.
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