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Mexican Cornbread

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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.”
READY IN:
50mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

  • 3 cups self-rising cornmeal mix
  • 1 medium onion, grated
  • 1 cup sharp cheddar cheese, grated
  • 12 cup sugar
  • 1 14 cups milk
  • 2 large eggs
  • 34 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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