Mexican Cornbread

Ingredients

• 1 12 c flour
• 1 12 c yellow cornmeal
• 14 c sugar
• 1 Tbsp baking powder
• 12 tsp salt
• 12 lb Monterey jackjalapeno cheese shredded
• 8 34 oz can creamed corn
• 4 oz can chopped mild green chilies
• 1 small onion grated
• 2 large eggs
• 34 c milk
• 4 Tbsp margarine melted

Directions

1. Preheat oven to 400 Grease 9 X 13 baking pan In large bowl mix first 5 dry ingredients In a medium bowl beat cheese corn and chilies with their liquid Stir in onion eggs milk and margarine until blended Stir into flour mixture just until flour is moist Spread batter in pan Bake 30 minutes until golden brown and toothpick in center comes out clean Makes 15 servings