Camelia's Mexican Cornbread |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is one of the first recipes I was given after I was married. 15 years later, I'm still making it! Now my husband and 3 children enjoy it! Ingredients:
1 cup self-rising cornmeal |
1/4 cup self rising flour |
7 ounces creamed corn (1/2 a can) |
1/4 cup chopped onion (or your desired amount) |
1/2 cup shredded cheddar cheese |
3 tablespoons chopped jalapeno peppers |
1 egg |
milk (to mix) |
Directions:
1. Mix all ingredients.
2. Preheat oven 350.
3. Pour into greased pie pan.
4. Bake 25 minutes or until knife comes out clean.
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