May 1, 2009

Mexican Cornbread

1 1/2 c. self-rising meal
1 T. sugar
1/2 c. oil
1 small can cream style corn
1 med. onion, chopped
1 1/2 c.milk
1 egg, beaten
1 jalapeno pepper, chopped (optional)

Mix all ingredients. Bake in a greased dish or iron skillet for 45 minutes at 350 degrees or until done.


Glenda said...

Is the self rising meal that Jiffy stuff that you have in the US? This sounds sooooo wonderful.

KentuckyFarmGirl said...

You could probably use the self-rising Jiffy but I just use the regular self-rising meal that you buy in a bag like self-rising flour. Jiffy has a sweeter taste than the plain SR cornmeal. I like to make this with lots of jalapenos. The hotter the better! Oh and I also have a recipe for Mexican cornbread that includes hamburger meat. You can make a meal from it all by itself! Let me know if you want it, and I can post it too.

Wilma said...

i also put in my mexican cornbread a roll of hot sausage cooked and drained; 1 8oz tub of sour cream; 2 8oz pcks of shredded cheese; a small jar of either jalepeno peppers or mild banana peppers depending on hot you want it with the juice and i use 1 1/2 cups of corn meal and 1/2 cups of self rising flour and bake it til its done... its really delicious with a big bowl of beans. Have a great day


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