Mama’s Mexican Cornbread

• Vegetarian
• Gluten free

• Produce

  • 1 8 oz. can Cream-style corn
  • 1 Onion, medium
  • 6 Pickled jalapeno pepper, slices

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Salt
  • 1 1/2 cups Self rising corn meal mix
  • 1 1/2 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1/2 cup Cheese, grated
  • 1/4 cup Milk

Found on biscuitsandburlap.com

Ingredients

• 1-1/2 cups self rising corn meal mix
• 1-1/2 Tablespoons sugar
• 1/2 teaspoon salt
• 1 medium onion, chopped
• 1/2 cup grated cheese
• 1 8 oz. can cream style corn
• 1/4 cup milk
• 1/4 cup vegetable oil
• 2 eggs
• 6-8 pickled jalapeno pepper slices, diced

Directions

• Combine dry ingredients.
• Add milk, oil and eggs.
• Blend in cheese, corn, onion and jalapenos.
• Pour into greased iron skillet.
• Bake at 400 degrees about 20 minutes or until brown.