Vivian'S Cornbread With Pepper
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A mexican take on vivian's cornbread with pepper, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 c. cornmeal
- 1 c. sweet milk
- 1 tsp. baking soda
- 1 c. cream-style corn
- 3 jalapeno peppers, chopped fine
- 2 eggs
- 1 c. grated Cheddar cheese
- 1/4 c. oil
- 1/2 c. chopped onion
Method
Mix all ingredients except oil.
Reserve one half of cheese for topping.
Put oil in skillet and heat until hot.
Pour over cornbread mixture, stir fast to melt cheese.
Pour mixture into hot skillet.
Top with reserved cheese.
Bake at 350° about 30 minutes until golden brown.
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