Wednesday, January 28, 2009

Mexican Cornbread

1 cup Self Rising Cornmeal
1/4 teaspoon salt
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded cheese
1/4 cup veg oil
1 cup milk
2 eggs
1 (8 oz) canned creamed corn
small amount of chillies
1/4 cup sugar
Combine all ingredients and mix well. Pour into greased iron skillet or a brownie pan. Bake at 400 for 25 to 35 minutes.
(I used corn from the garden instead of canned corn. I also use my canned garden jalapenos instead of chillies. We like things spicy)!
grace and peace,


Mountain Mama said...

Oh yum! Gotta try this one.

The Hill so Green said...

I am enjoying the jalapeƱo peppers you gave me. In fact they are almost gone. I will definitely can some for myself this year.