Mexican Cornbread I

Self-rising cornmeal and flour make this robust cornbread even easier to mix up. Just add Cheddar cheese, onion, green pepper and hot jalapeno for a great taste sensation. The corn flavor is intensified with creamed corn.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 209 Calories

Ingredients

• ¼ cup milk
• 2 eggs, beaten
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cups shredded Cheddar cheese
• 1 cup self-rising cornmeal
• ½ cup self-rising flour
• 6 chopped green chile peppers
• 1 (8 ounce) can creamed corn

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.

Step 2

In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.

Step 3

Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.