Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 4 eggs, beaten; 2 tablespoons sugar; 1 cup sour cream; 1 cup cream-style corn; 1 12 cups grated sharp cheddar cheese; 2 -4 seeded finely diced jalapeno peppers (you can use the canned, drained ones if you wish); 1 12-2 cups finely diced onions; 12 cup vegetable oil; 1 12 cups self-rising cornmeal

9 ingredients

5 steps

Ingredients

4 eggs, beaten
2 tablespoons sugar
1 cup sour cream
1 cup cream-style corn
1 12 cups grated sharp cheddar cheese
2 -4 seeded finely diced jalapeno peppers (you can use the canned, drained ones if you wish)
1 12-2 cups finely diced onions
12 cup vegetable oil
1 12 cups self-rising cornmeal

Directions

1

Preheat over to 425 degrees.
2

Mix together first eight ingredients, and then slowly fold the corn meal into the mixture.
3

Pour into a long pyrex baking dish that has been well greased.
4

Bake for 30 to 40 minutes, or until center is done.
5

Brush melted butter on the top.