Mexican Cornbread

This recipe always put my husband in a good mood. It is fabulous with chili, stew, and mexican food. A wonderful recipe for chili is here. I pretty much throw all of my ingredients for chili in a pot, stir and simmer for several hours. This recipe is also a throw everything together in a bowl and bake. The recipe was originally from my father-in-law. I have used it many, many times. Hope you enjoy. It keeps for a long while in the fridge.

Mexican Cornbread

3/4 cup cornmeal
1/2 tsp salt
1 tsp baking powder
1/3 cup oil
1/2 can corn, drained
1 egg
1 cup cheese
1/2 cup milk
Jalpenos (chopped, however much you want)

Preheat the oven to 350 degrees. Mix all the ingredients together and pour into a pre-greased pan. (I use a 9 inch cake pan.) And bake for 45 minutes. Serve with your favorite meal.

Serves 6-8.

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One Response to Mexican Cornbread

  1. Pingback: Slow Cooker Chili « Tea with SB

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