Mexican Cornbread
Be the first to rate this recipe
A mexican take on mexican cornbread, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 3 c. cornbread mix (I use Aunt Jemima)
- 2 large can milk
- 2 c. grated cheese
- 5 jalapeno peppers, chopped
- 1 large onion, diced
- 1 large can cream-style corn
- 3 eggs
- 1/2 c. oil
Method
Mix and bake in a greased 9 x 13-inch pan.
Bake at 350° for about 50 minutes or until brown.
Recipe can be cut in half.
Rate:
