Thursday, November 29, 2007

Grandmother's Mexican Cornbread

**NOTE: This recipe was added prior to this site becoming DFEFPF. I've left it here just for reference.**

This is another recipe I inherited from my mother-in-law. Jeff likes his Mexican cornbread really spicy and I don't. If it was just me, I'd use about 2 Tbsp jalapeƱos, for Jeff, probably 4 - 5 Tbsp.

3 Cups Self Rising Cornmeal
3 eggs
3 1/2 cups grated cheddar cheese
1 1/2 cup milk
3/4 cup oil
1/2 tsp salt
1 can cream corn
3 Tbsp sugar
2 medium chopped onion or 1 large
3 Tbsp jalapeƱos

Grease and flour 13x9 pan. Bake at 450 for a little under 30 minutes.

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