Mexican Cornbread
Recipe by Harold Beaty.
Ingredients
- 3 cups self rising cornmeal
- 1 cup self rising flour
- ⅓ cup sugar
- 1 cup sour cream
- ¾ c canola oil
- ½ c jalapeños raw, diced
- 15 oz whole kernel corn drained
- 1 ½ cups milk
- 3 eggs
- 1 cup Mexican cheese shredded
- 1 large onion chopped
- cayenne optional
Instructions
- Preheat oven to 400°.
- Grease a 13" x 18" pan.
- Mix everything together and pour into pan.
- Bake 30 minutes, or until desired degree of golden brown.
