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.

3 comments:

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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