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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 9 |
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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. 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) |
Directions:
1. Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
2. In a large bowl, combine cornmeal mix, onion, cheese, and sugar. Stir in milk, eggs, corn, and peppers.
3. Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean.
4. Cut into squares to serve.
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