Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 1/2 c. corn meal; 1/2 c. self-rising flour; 1 can cream-style corn; 3 Tbsp. vegetable oil; 2 to 4 chopped jalapeno peppers; 2 eggs; 2 c. Cheddar cheese (better with Velveeta); 1 c. drained corn; 1 c. milk

9 ingredients

7 steps

Ingredients

1 1/2 c. corn meal
1/2 c. self-rising flour
1 can cream-style corn
3 Tbsp. vegetable oil
2 to 4 chopped jalapeno peppers
2 eggs
2 c. Cheddar cheese (better with Velveeta)
1 c. drained corn
1 c. milk

Directions

1

Mix meal, flour, both corns, oil, peppers, eggs and milk. Blend very good until very smooth.
2

Pour 1/2 of batter in greased pan (preferably cast-iron skillet).
3

Sprinkle 1 1/2 cups cheese over batter.
4

Pour rest of batter over top.
5

Sprinkle rest of cheese (1/2 cup) on top of last batter.
6

Bake in 400° oven for 45 minutes.
7

Serve warm.