Mexican Cornbread I

Name: Mexican Cornbread I
Total time: 70
Yield: 12
Ingredients: 1 cup self-rising cornmeal; 0.5 cup self-rising flour; 3 cups shredded Cheddar cheese; 1 onion, chopped; 1 green bell pepper, chopped; 6 chopped green chile peppers; 2 eggs, beaten; 1 (8 ounce) can creamed corn; 0.25 cup milk

Recipe by Rebecca Henley from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

12 servings

•

1 cup self-rising cornmeal
•

0.5 cup self-rising flour
•

3 cups shredded Cheddar cheese
•

1 onion, chopped
•

1 green bell pepper, chopped

•

6 chopped green chile peppers
•

2 eggs, beaten
•

1 (8 ounce) can creamed corn
•

0.25 cup milk

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.