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1 1/2 c. self-rising corn meal 1 can cream-style corn or Mexicorn 1 c. grated cheese 1/2 c. vegetable oil 1 c. buttermilk 2 eggs 1/2 c. chopped onions 2 to 3 jalapeno peppers, chopped fine Preheat oven to 400 degrees. Mix all ingredients but corn meal. Add to corn meal. Mix well. Pour into a hot iron skillet that has oil and has been sprinkled with a tablespoon of dry corn meal. Cook about 30 minutes or until center of bread is done. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |