MEXICAN CORNBREAD

Mexican Cornbread image

This wonderful cornbread recipe came from a Paula Dean magazine. If you do not like spicy Mexican cornbread, you can substitute banana peppers in place of the jalapeno peppers and still have a tasty cornbread.

Provided by CarolAT

Categories Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 8

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Ingredients

3 cups self-rising cornmeal mix
1 medium onion, grated
1 cup sharp cheddar cheese, grated
1/2 cup sugar
1 1/4 cups milk
2 large eggs
3/4 cup cream-style corn
2 -3 jalapeno peppers, seeded and diced (7 medium banana peppers can be substituted for the jalapeno peppers)

Steps:

Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
In a large bowl, combine cornmeal mix, onion, cheese, and sugar. Stir in milk, eggs, corn, and peppers.
Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean.
Cut into squares to serve.

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