Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 c. self-rising cornmeal; 1/2 tsp. soda; 1/2 tsp. salt; 1/2 tsp. sugar; 3 eggs, beaten; 1 c. milk; 3 jalapeno peppers, seeded and chopped; 1/2 c. chopped onion; 1 1/2 c. (6 oz.) shredded cheddar cheese; 1 tsp. garlic powder; 1 (7 oz.) can whole kernel corn, drained; 1 (2 oz.) jar chopped pimento, drained; 1/3 c. bacon drippings

13 ingredients

1 steps

Ingredients

1 c. self-rising cornmeal
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. sugar
3 eggs, beaten
1 c. milk
3 jalapeno peppers, seeded and chopped
1/2 c. chopped onion
1 1/2 c. (6 oz.) shredded cheddar cheese
1 tsp. garlic powder
1 (7 oz.) can whole kernel corn, drained
1 (2 oz.) jar chopped pimento, drained
1/3 c. bacon drippings

Directions

1

Combine cornmeal, soda, salt, and sugar; stir in remaining ingredients. Pour into a greased 10 inch iron skillet. Bake at 350° for 45 minutes or until golden brown.