Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 1 (16 ounce) can cream-style corn; 12 cup oil; 12 cup milk; 2 large eggs (beaten); 1 cup yellow cornmeal; 1 cup flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 small onion, chopped; 2 cups shredded cheddar cheese; jalapeno pepper; 2 tablespoons oil, in hot iron skillet pour in mixture and top with more shredded cheese

12 ingredients

5 steps

Ingredients

1 (16 ounce) can cream-style corn
12 cup oil
12 cup milk
2 large eggs (beaten)
1 cup yellow cornmeal
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 small onion, chopped
2 cups shredded cheddar cheese
jalapeno pepper
2 tablespoons oil, in hot iron skillet pour in mixture and top with more shredded cheese

Directions

1

Bake at 350F for 30-45 minutes or until knife in center comes out clean.
2

(oven temps vary).
3

I leave the cornbread in the skillet and cut into pieces, let cool about 5-10 minutes, then plate it up for serving.
4

It's really good leftover too!
5

Like that coffee commercial -- good to the last drop!