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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.
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.