MEXICAN CORNBREAD
MEXICAN CORNBREAD

  • 1 cup yellow cornmeal (Self Rising)
  • 1 8.5 oz. can cream style corn
  • three fourths cup of milk
  • one third cup oil
  • 2 eggs
  • 1-4 oz. can green chili peppers (optional)
  • 1 cup or more sharp cheese, grated

                                                     Mix all ingredients together except cheese.
    Bake in slihtly greased carrerole or 8 inch square pan at 350 for 30-40 minutes.
    Sprinkle cheese on top dring the last few minutes-just long enough to melt.
    This is a very moist cornbread. Different, but good!!!