Mexican Cornbread
Ingredients
- 3 c cornbread mix I use Aunt Jemima
- 2 large can milk
- 2 c grated cheese
- 5 jalapeno peppers chopped
- 1 large onion diced
- 1 large can cream-style corn
- 3 eggs
- 12 c oil
Directions
- Mix and bake in a greased 9 x 13-inch pan
- Bake at 350 for about 50 minutes or until brown
- Recipe can be cut in half