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Mexican cornbread by Mrs. Butterworth

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  • Mexican cornbread by Mrs. Butterworth

    Mrs. Butterworth - Posted January 28, 2004 04:58 PM

    Mexican cornbread

    3 1/4 cups martha white self rising white meal
    1/3 cup martha white self rising flour
    4 tbsp. sugar
    2 1/2 cups milk
    1/2 cup canola oil
    3 eggs, beaten
    1 large onion, diced
    1 large green pepper, diced
    1/2 cup jalapeno pepper
    1 small jar pimentos
    1 can whole kernal corn, drained
    18 slices kraft american cheese singles

    Mix altogether in a large bowl except the cheese. Pour half of batter in a greased 9 x 13 cake pan. Place cheese on top. Add other half of batter. Bake in preheated 400 degree oven 45 minutes.
    Last edited by wishingstar; 07-08-2006, 11:15 AM.