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Title: Mexican Cornbread Categories: None Yield: 1 Servings 1 1/2 c Corn meal 3/4 c Vegetable oil 2 Eggs 1 cn (8 oz) creamed corn 1 1/2 c Grated cheese 1 lg Onion; chopped 2 ts Green pepper; chopped 2 ts Jalapeno pepper; chopped 1 c Sour cream Mix all ingredients together. Pour into greased 8 inch square pan or skillet. Bake at 350 degrees for 40 to 45 minutes. Posted to Bakery-Shoppe Digest V1 #242 by Pamela Morrisson |